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.
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.
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)
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
Nutrition
P.S. Follow my Pinterest boards for more Mexican recipes.
I love these, with steak.
Se ven buenísimas!
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!
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.