ABSTRACT As a vegetable commodity, onions are of considerable economic significance. They are a significant source of foreign exchange revenues in the fruit and vegetables sector, in addition to being essential for domestic consumption. However, green onions are frequently treated with multiple fungicides. As a result, there is currently a significant focus on the potential health hazards of consuming green onions, due to dietary risks and the presence of various fungicide residues. The pre-mixture fungicide cyprodinil and fludioxonil are widely used to control fungal disease in green onions. To assure consumer safety, residues in the final product must be investigated. Following Good Agricultural Practices (GAPs), field studies were carried out to investigate cyprodinil and fludioxonil dissipation and terminal residues on green onions. The concentrations of cyprodinil and fludioxonil in green onions decreased with time by a first-order kinetic model, with considerable degradation of 95.6% and 83.5%, respectively, after 14 days of single treatment at the recommended rate. According to the terminal results, it is advisable to wait for 7 days after applying the recommended dose of Switch fungicide before harvesting. The findings indicated that the presence of cyprodinil and fludioxonil residues in green onions did not pose a significant dietary risk for consumers. This study is intended to ensure the safe and proper use of cyprodinil and fludioxonil in green onions in Egypt.