How to Make Cebollitas Asadas (EASY Grilled Mexican Green Onions)
Cebollitas asadas are absolutely essential when grilling or eating tacos! Similar to chiles toreados and nopales asados, Mexican green onions are best served hot off the grill (or comal). I like to season mine with fresh lime juice, salt, and a splash of soy sauce for the perfect side dish or snack.
Cebollitas asadas is Spanish for “grilled onions.” In Mexico, this typically refers to cambray onion or the Mexican green onions with the small round bulb at the end. They’re typically grilled until slightly charred and tender. Grilling the onions brings out their naturally sweetness, which pair perfectly with grilled meats, tacos, and many other Mexican dishes.
WHAT IS THE DIFFERENCE BETWEEN GREEN ONIONS AND MEXICAN GREEN ONIONS?
Mexican green onions, or cebollitas cambray, are typically larger and have a milder flavor compared to regular green onions. While both varieties belong to the same species, cebollitas cambray are often harvested when they are slightly older, resulting in larger bulbs (usually about 1 to 2 inches in diameter) and thicker stalks. They’re perfect for grilling!
You can prepare this easy side dish in no time so it’s perfect for busy weeknights and grilling. My kids love grilled cambray onion – I usually buy at least five bunches just for them!
Once you’ve tried this recipe, be sure to check out my chiles toreados, nopales asados, cebollas en escabeche, and marinated mexican chili peppers.
INGREDIENTS YOU’LL NEED
The ingredients you’ll need to make this recipe are minimal: cebollitas de cambray (Mexican onions work best, but you can always use regular green onions), oil, salt, soy sauce, and Aleppo pepper is optional).
RECOMMENDED BY LOLA
Masienda 13.75″ Comal
Masienda’s extra large comal is absolutely perfect for grilling onions when you don’t feel like firing up the grill! VIEW PRODUCT
HOW TO MAKE MEXICAN GRILLED ONIONS
1. Clean onions
- Start by removing the tips and about 4 inches of greens from the Mexican grilling onions. Remember to remove any wilted pieces as well.
2. Grill cebollas
- Prepare a comal or skillet with about 2 tablespoons of oil over medium-high heat. Once hot, add onions and allow them to develop a slight char on each side. This process should take about 3 to 5 minutes per side.
3. Season and enjoy
- Season onions with a drizzle of soy sauce, lime juice, salt, and Aleppo peppers if desired. Enjoy while still warm or at room temperature.
HOW TO STORE LEFTOVER CEBOLLITAS CAMBRAY
Store leftover cebollitas in an airtight container in the refrigerator for up to 3 days. I like to use glass containers for anything I’m reheating. Reheat for about 60 seconds in the microwave, or in an air fryer or skillet until heated through.
💡 PRO TIP: Grilled cambray onion pairs perfectly with my tacos de barbacoa.
LOOKING FOR MORE INSPIRATION?
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- How to Make Ensalada de Pepino (Easy Cucumber Salad)
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BEST Cebollitas Asadas (Grilled Mexican Onions)
Equipment
- Comal or large skillet
Ingredients
Instructions
- Start by removing the tips and about 4 inches of the greens from the onions. Remember to remove any wilted pieces as well.
- Prepare a comal or cast-iron skillet with about 3 tablespoons of oil over medium-high heat. Once hot, add onions and allow them to develop a slight char on each side before turning and cooking on the other side. This process should take about 3 to 5 minutes per side.
- Season onions with a drizzle of soy sauce, lime juice, salt, and Aleppo peppers if desired. Enjoy while still warm or at room temperature.
A Note from Lola
- Mexican onions works best for this recipe, but regular green onions and even small regular onions (quartered) will work.
Nutrition
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love. This commission is an agreement between Lola’s Cocina and retailers, with no extra cost to readers. This income helps sustains the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
There’s no better side to carne asada than these cebollitas.
I also love chiles toreados!
Love this healthy side. They go perfectly together too.
Even my 10-year-old son who doesn’t necessarily like onions, loves them when grilled because their natural sweetness comes out!
Thanks for the reminder, I’ve always forget them into the fridge ! this recipe is great.
They’re so easy to make and even my kids love these cebollitas asadas.
My cebollitas have never been the same since this recipe! Such a game-changer! I love all the detailed educational information! Gracias!
You’re very welcome. I’ve been making these regularly because all-of-a-sudden my kids love them, too.
This is the BEST side dish ever. It’s so easy to make, healthful, and my family loves it. Win-win for everyone!
So addicting. I couldn’t believe my kids even like them, and they hate onions! Love how they get so sweet just by grilling them.