Mexican grilled green onions: Cebollitas a la parilla

articles Food & Cuisine

Karen Hursh Graber

No matter where in the world I am, I can close my eyes and conjure up the aroma of mild green onions emanating from the trucks that pass through Cholula every night on their way to the huge distribution markets. We always wonder where these onions will end up.

Essential to any grilled meal in Mexico, these can be put on the grill at the last minute, just as the meat or chicken is done. The onions should be placed so that the stalks are further from the hottest part of the grill, since the bulbs take longer to soften.

  • 4 bunches green onions
  • Olive oil
  • Juice of ½ lime

Wash the green onions, remove any wilted green stalks, and trim off the roots without cutting through the bulb. Make a shallow cross cut in the bulb end.

Rub the onions with the oil to coat lightly.

Grill for about 10 minutes. Sprinkle with lime juice. Serves 4.

Link to source article
Mexican onions: Red, white and green

Published or Updated on: August 28, 2013 by Karen Hursh Graber © 2013
Share This:
Tagged

Leave a Reply

Your email address will not be published.