With summer in full swing you have got to make cebollitas. Cebollitas is Spanish for little onions. It’s a Latin staple when it comes to grilling. These onions when grilled become soft, fragrant, sweet, and caramelized with a salty and tangy flavor. They compliment any grilled dish, especially carne asada, tampiqueña steak, or fajitas.
I prefer to use hearty spring onions that can be purchased at a farmers market or from a Latin grocery store. They are much bigger and more flavorful, but not easily accessible and so regular scallions work just as well.
Cebollitas are like chile and/or salsa and cerveza. You can’t grill without them. Always a must when we have a cookout.
- 20 spring onions or large scallions (about 4 bunches) washed and trimmed
- 2 tablespoons salted butter
- 2 tablespoons soy sauce
- 1 lime, juiced (optional)
- Preheat grill.
- Place onions on a large sheet of foil with butter and soy sauce. Seal onions securely in the foil. To do this lay the onions in the middle of the foil sheet, and fold in each side of the foil. Do the same with the remaining two sides. Wrap the foil around the onions like a present.
- Grill onions or scallions on a rack set 5 to 6 inches over grill, 10 to 12 minutes. Remove from foil and place on the grill (across the rungs) and grill on medium heat for 5 to 10 minutes on each side until softened and lightly charred.
- This recipe can also be made in the broiler about 3 inches from heat for 10 to 12 minutes.
- Broil open for 6 to 8 minutes more until a desired char is achieved.
- Transfer onions or scallions to a platter and sprinkle with salt and garnish with lime juice (if using).