Cebollitas Asadas (EASY Grilled Mexican Green Onions)

Cebollitas asadas are absolutely essential when grilling outdoors or eating tacos! Similar to chiles toreados, these Mexican green onions are best served hot off the grill (or comal) and seasoned with fresh lime juice, salt, and a splash of soy sauce for the perfect side dish or snack.

WHAT ARE CEBOLLITAS?

Cebollitas asadas is Spanish for “grilled onions.” In Mexico, this typically refers to cebollitas cambray or the Mexican green onions that are 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! Other names for these delicious onions include:

• Cebollas cambray (cambray onions)
• Cebolla asada
• Mexican spring onions
• Grilled cambray onions
• Knob onions

WHY I LOVE THIS RECIPE

• Minimal preparation: You can prepare this easy side dish in no time so it’s perfect for busy weeknights and grilling!
• Flavorful side dish: Cebollas asadas pack a punch of savory, sweet, and smoky flavor that pairs well with so many dishes. I even love them alone, as a snack.
• Nutrient-rich: Beyond flavor, these Mexican grilled onions boast a plethora of health benefits, adding a nutritious punch to your meal.

Once you’ve tried this recipe, be sure to check out my chiles toreados, which are almost always served alongside cebollitas cambray asadas!

NUTRITIONAL BENEFITS OF MEXICAN GREEN ONIONS

Cebollitas cambray are low in calories and fat but rich in several essential nutrients:

• Vitamins: Green onions are particularly rich in vitamins A, C, and K. Vitamin A is important for vision and immune function, vitamin C is an antioxidant that supports immune health and collagen production, and vitamin K is essential for blood clotting and bone health.
• Minerals: They contain minerals such as potassium, which is crucial for heart health and regulating blood pressure, as well as small amounts of calcium and iron.
• Fiber: Like other vegetables, green onions provide dietary fiber, which supports digestive health.
• Antioxidants: Green onions contain various antioxidants, such as flavonoids and sulfur compounds, which may help protect against oxidative stress and reduce the risk of chronic diseases.

INGREDIENTS YOU’LL NEED FOR THIS RECIPE

• Cebollas: Mexican onions works best, but regular green onions and even small regular onions (white or yellow) will work. (See FAQs section below for more on this).
• Oil: I like to use safflower oil or olive oil, but canola or vegetable oil will also work. 
• Salt: I always use Crystal Diamond Kosher Salt in all of my recipes, which is less “salty” than other salts. You’ll have to adjust the amount of salt in this recipe based on the type you use.
• Soy sauce: Adds another level of flavor to this dish.
• Aleppo pepper: This is optional but Aleppo pepper or your favorite chili flakes are great on grilled onions, too.

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.

Once you make this recipe, be sure to check out my chiles toreados. They’re the accompaniment to these cebollas asadas along with my tacos de barbacoa.

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.

FREQUENTLY ASKED QUESTIONS

Which onions are good for tacos?

If I’m eating street tacos, I love them with a side of these cebollitas asadas, fresh radishes, and sliced cucumbers!

Are you supposed to cook with the white part or the green part of a green onion?

You can cook the white and green part of the green onion, as both are edible. I trim a few inches off of the green part so what you’re left with is about 8 to 10 inches of the onion, including the bulb.

Can I use regular onions instead of green onions?

While Mexican green onions are traditional for cebollas asadas, you can use regular onions if preferred. Slice them into thick wedges before grilling and make sure that your flame is high enough so that the onion develops a slight char on each side (you don’t want them to sweat or become translucent). You can also use regular green onions for this recipe, but you’ll have to double or triple the quantity.

Are cebollitas green onions?

Yes, cebollitas refers to green onions, but typically in reference to the larger Mexican green onions used for grilling.

Can I make cebollas asadas on the grill?

Absolutely! That’s actually how they’re supposed to be made, but I wanted this recipe to be accessible for people who don’t want to fire up the grill every time they are craving cebollitas asadadas so I made mine on the comal but any large skillet will do.

LOOKING FOR MORE INSPIRATION?

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• Mexican-Style Street Corn

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