Cebollitas Asadas

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Servings: 4 servings

Country of Origin

Mexico

Description

Whole green spring onions (cebollitas de cambray) grilled over high heat until green tops crisp, outer layers char, and internal white bulbs become soft, sweet, and succulent.

Presentation & How It's Eaten

Served whole on a platter next to grilled steaks or tacos, seasoned with lime juice and Maggi seasoning or Worcestershire sauce. Eaten by holding green stem and biting soft white bulb.

Ingredients

• 2 bunches Mexican spring onions (cebollitas) or whole green onions

• 2 tbsp olive oil or vegetable oil

• 1 tbsp Jugo Maggi (or Worcestershire sauce)

• 1 tbsp fresh lime juice

• Coarse sea salt, to taste

Step-by-Step Directions

1. Trim Onions: Trim root ends and remove wilted outer leaves of spring onions, keeping green tops intact.

2. Oil & Season: Toss whole spring onions with olive oil and a pinch of coarse sea salt.

3. Grill: Heat a grill pan or outdoor grill to medium-high. Place onions across grates and grill for 8–10 minutes, turning frequently, until bulbs soften and outer skins turn deeply charred.

4. Dress: Remove hot onions to a platter. Drizzle immediately with Jugo Maggi (or Worcestershire) and fresh lime juice.

5. Serve: Serve hot alongside grilled meats.

Optional

• Bacon Wrap: Wrap 2 spring onions together tightly with a slice of bacon before grilling for extra richness.

Cooking Tips

• Low & Slow Heat: If bulbs are thick, cook over medium heat so inside softens completely before outside turns completely black.

Nutrition Facts

(Estimated per serving, based on 4 servings)

Calories: ~70 kcal

Total Fat: 7g

Saturated Fat: 1g

Cholesterol: 0mg

Sodium: 220mg

Total Carbohydrates: 3g

Dietary Fiber: 1g

Sugars: 1g

Protein: 1g