Mexican Grilled Onions (Cebollitas Asadas)
These Mexican grilled onions aka Cebollitas Asadas are caramelized grilled spring onions that can be a great side dish for your Mexican barbecue!
Ingredients
- 12 green onions
- 2 tablespoon soy sauce
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 lime juiced
- 1 tablespoon olive oil
Instructions
- Wash and chop ½ inch off the tops of the green onions. Pat dry.
- Place onions in the middle of a large sheet of foil. Season with salt and pepper and drizzle the soy sauce and oil.
- Wrap up the onions and make foil packets. Grill the onions for about 8-10 minutes and take off heat before opening them up.
- Transfer them to a platter and sprinkle with salt and a light drizzle of lime juice before serving.
Notes
Remember to preheat your grill before you get the foil packets in.
If you want to try a gluten free version of this recipe, just skip the soy sauce and use tamari instead.
Remember to flip the foil packet midway through the cooking time to ensure that the onions are grilled perfectly on all the sides.
If you want some of that extra char, open up the foil packets and transfer onions directly on the grill. Cook these on high heat for about a minute or two or until softened and lightly charred
Your leftover grilled Mexican onions can be refrigerated for up to 3 days. Just remember to use a clean airtight container to store them.
Nutrition
Calories: 213kcalCarbohydrates: 20gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 2617mgPotassium: 549mgFiber: 6gSugar: 5gVitamin A: 1472IUVitamin C: 47mgCalcium: 136mgIron: 4mg
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