These Cebollitas Asadas (Grilled Green Onions) are soft, fragrant, sweet, and caramelized with a salty, buttery, and tangy flavor that is absolutely to die for. They are a Latin staple when it comes to grilling! Try this simple recipe and find your new favorite cookout side.
With summer in full swing you simply have to make cebollitas asadas. When grilled, these green spring onions take on a flavor that compliments any grilled dish, especially carne asada, tampiqueña steak, or fajitas.
Why I Love This Recipe
Summer is upon us, which means I’ll be outside for as much time as possible. That means I’ll be firing up the grill for dinnertime! Not only does grilling mean less dishes for me (HOORAY!), but also allows me to cook multiple things all at once. Think of the grill as your summertime “sheet pan dinner,” except it won’t heat up the house.
This recipe for cebollitas asadas (literally translated, “grilled little onions”) is something I make basically every time I barbecue. Why, you ask? Because they are DELICIOUS and pair with just about everything I make.
With just five ingredients, they’re foolproof. They also take about 12 minutes on the grill to get that lovely, soft texture, meaning they are a great pair for cooking with chicken, steak, or pork. Everything cooks in the same time!
Once they are made, add them whole to tacos or burritos, or serve them as a side for a perfectly cooked piece of fish, chicken, or steak. They also hold up well, making them a great simple side to bring to your next summer potluck.
How to Make Grilled Green Onions
Preheat grill. Place onions on a large sheet of foil with butter and drizzle of soy sauce (or Maggi) and fresh lime juice. 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. Watch this video to see how to do it.
Grill onions or scallions on a rack set 5 to 6 inches over the grill, 10 to 12 minutes.
Remove from foil and place directly on the grill (across the rungs) and grill on medium heat for 1 to 2 minutes on each side until softened and lightly charred.
TIP: No grill? This recipe can also be made in the broiler about 3 inches from heat for 10 to 12 minutes. After the initial cook time, open the foil and continue to broil for 1 to 2 minutes more until your desired level of char is achieved.
Transfer onions or scallions to a platter and sprinkle with salt and garnish with more lime juice, if desired.
Frequently Asked Questions
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 are not easily accessible at all stores. If you can’t find them, regular scallions work just as well.
More of a visual learner? Check out this informative post on the differences between spring onions and green onions.
I personally think these bad boys are the best as soon as they come off the grill, but you can absolutely make the foil pack up to a day or two ahead of time and keep it in the fridge until you’re ready to grill.
Any leftover cebollitas asadas will keep in the fridge for up to a week.
This recipe can also be made in the broiler about 3 inches from heat for 10 to 12 minutes. After the initial cook time, open the foil and continue to broil for 1 to 2 minutes more until your desired level of char is achieved.
You can also make cebollitas on the stovetop using a cast iron gill pan.
If you’re making them in the oven, parchment should work as well. Otherwise, I suggest using a grill basket. Once the cebollitas are grilled to your liking, drizzle the soy sauce, butter, and lime juice mixture over the top and toss to combine.
More Recipe Inspiration
Want more delicious recipes for summer? Check out some of my other favorites:
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Cebollitas Asadas (Grilled Green Onions)
Ingredients
Instructions
- Preheat grill.
- Place onions on a large sheet of foil with butter, soy sauce, and lime juice. 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 1 to 2 minutes on each side until softened and lightly charred.
- Transfer onions or scallions to a platter and sprinkle with salt and garnish with lime juice, if desired.
Video
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 than green onions, but not always easily accessible. Regular scallions will work as a substitute.
- No grill? This recipe can also be made in the broiler about 3 inches from heat for 10 to 12 minutes. After the initial cook time, open the foil and continue to broil for 1 to 2 minutes more until your desired level of char is achieved.
- You can also make cebollitas on the stovetop using a cast iron gill pan.
Nutrition
I love these, with steak.
Se ven buenÃsimas!
Oh yes, an absolute favorite around here, but we’ve never had them butter and soy—yum!
Love these, had them in Mexico City with Maggi Sauce
What part of the onion are you supposed to eat? The bulb or the stalk? Or the entire thing?
You eat the entire thing! So delicious!Â
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Just reading the description makes my mouth water. 🙂 This will be a fantastic side to so many of my favorite BBQ dishes!
These are perfection. I will never have to look around for a better way to do these type of onions ever again.
I’d be interested to hear if anyone has made this entirely on the stove top.
You can certainly make these Cebollitas on a stove top. I’d recommend a cast iron skillet for them.