One of my favorite ‘taste sensations’ in Mexico were the Cebollitas Asadas. Sweet, salty and with a hint of lime, these grilled spring onions do not disappoint.
Bunch of Spring or Green Onions
Big Pinch of Salt
Prepare grill. In my case, I used my cast iron grill that I can use in my kitchen on my stove top! Trim the roots, but be sure to keep as much as possible on the bottom (it’s the thickest, juiciest part).
In a large bowl or sealable plastic bag, toss onions with oil and salt. Grill onions for about 5-6 minutes, flipping them over, at least twice for each side. Plate the onions, and squeeze fresh lime juice over them. Garnish with additional lime wedges.