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Cebollitas Asadas (Grilled Green Onions)

July 24, 2014 (last updated May 26, 2020) — by Yvette Marquez

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Cebollitas is Spanish for little onions. It’s a Latin staple when it comes to grilling. These Cebollitas Asadas (Grilled Green Onions) when grilled become soft, fragrant, sweet, and caramelized with a salty and tangy flavor.

A platter of Cebollitas Asadas (grilled green onions) with a lime on top

With summer in full swing you have got to make Cebollitas Asadas. Cebollitas is Spanish for little onions. It’s a Latin staple when it comes to grilling, complimenting 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.

Delicious grilled Cebollitas Asadas served in a white dish and looking absolutely inviting

Cebollitas are like chile and/or salsa and cerveza. You can’t grill without them.  And these Cebollitas Asadas are not an exception – they are a must when we have a cookout. When grilled they become soft, fragrant, sweet, and caramelized with a salty and tangy flavor.

Cebollitas Asadas (Grilled Green Onions)

Servings: 5
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Course: Side Dish
Cuisine: Mexican
Author: Yvette Marquez
Cebollitas is Spanish for little onions. It's a Latin staple when it comes to grilling. These Cebollitas Asadas (Grilled Green Onions) when grilled become soft, fragrant, sweet, and caramelized with a salty and tangy flavor.
A platter of Cebollitas Asadas (grilled green onions) with a lime on top
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4.5 from 4 votes
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Ingredients

  • 20 spring onions or large scallions, about 4 bunches washed and trimmed
  • 2 tablespoons salted butter
  • 2 tablespoons soy sauce
  • salt
  • 1 lime, juiced (optional)

Instructions

  • 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 the 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).

Notes

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.

Nutrition

Calories: 64kcal, Carbohydrates: 5g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 12mg, Sodium: 450mg, Potassium: 161mg, Fiber: 2g, Sugar: 1g, Vitamin A: 619IU, Vitamin C: 13mg, Calcium: 39mg, Iron: 1mg

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Posted by Yvette Marquez in All Mexican Recipes, Mexican 4th of July Recipes, Mexican Grilling Recipes, Mexican Side Recipes
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