How to Grill Mexican Onions (Cebollitas Asadas)

Mexican onions, also known as cebollitas cambray, are a popular side dish in Mexican cuisine. These onions have a small, bulbous white base with long green stalks and offer a mildly sweet and slightly pungent flavor. When grilled, they develop a smoky, caramelized taste that pairs perfectly with grilled meats, tacos, and other traditional Mexican dishes.

Grilling enhances their natural sweetness while giving them a delightful char that adds depth to their flavor. Whether you’re hosting a backyard barbecue or preparing an authentic Mexican meal, cebollitas asadas are an easy and delicious addition. This guide will take you through selecting, preparing, grilling, and serving Mexican onions to perfection.

Choosing the Right Onions

Mexican Green Onions vs. Regular Green Onions

Mexican onions are often confused with scallions or green onions, but they have a distinct difference. While scallions have a long, thin stalk without a noticeable bulb, Mexican onions have a round, white bulb at the base, which becomes tender and flavorful when grilled.

How to Select Fresh Mexican Onions

When buying Mexican onions, look for:

• Firm, white bulbs with no soft spots
• Bright green, sturdy stalks with no signs of wilting
• A fresh, slightly pungent smell, indicating good quality

Fresh onions will grill better and develop the right texture, balancing charred crispiness with a soft, smoky interior.

Preparing the Onions for Grilling

Cleaning and Trimming

1. Rinse thoroughly: Wash the onions under running water to remove any dirt or debris.
2. Trim the green tops: Cut off any wilted or excessively long green stalks, leaving about 5-6 inches for easy handling.
3. Keep the bulb intact: Do not cut the bulb, as it will soften and caramelize during grilling, enhancing the flavor.

Marinating for Extra Flavor

While cebollitas asadas taste amazing with just salt and oil, marinating them adds even more depth. Here’s a simple marinade:

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. In a small bowl, mix olive oil, lime juice, and spices.
2. Toss the onions in the marinade, ensuring they are evenly coated.
3. Let them sit for 15-30 minutes before grilling.

Grilling Process

Preheating the Grill

Preheat your grill to medium-high heat (375-400°F). If using a charcoal grill, let the coals turn white-hot before cooking.

Grilling Methods

Direct Grilling

• Place the onions directly on the grill grates.
• Turn them every 2-3 minutes to prevent burning.
• Grill for 5-10 minutes until they are soft and slightly charred.

Indirect Grilling (for a more tender texture)

• Move the onions to a cooler part of the grill after a quick sear.
• Cover and let them cook for 10-12 minutes until fully softened.
• This method prevents burning while allowing them to absorb the smoky flavor.

Checking for Doneness

• The onions should have a soft, almost creamy interior.
• The outer layers should be slightly charred but not burnt.
• A fork should pierce the bulb easily.

Serving Suggestions

Pairing with Traditional Mexican Dishes

Cebollitas asadas are a versatile side dish. Serve them with:

• Carne Asada: Grilled steak with tortillas and salsa.
• Tacos Al Pastor: Pork tacos topped with grilled onions.
• Fajitas: A sizzling platter of beef or chicken with peppers and onions.
• Grilled Fish: Enhances the smoky flavor of grilled seafood.

Garnishing for Extra Flavor

After grilling, elevate the dish with simple yet effective garnishes:

• A squeeze of lime juice for a tangy contrast.
• Chopped cilantro for freshness.
• Queso fresco crumbled on top for a creamy touch.

Sauce Pairings

• Salsa verde (green tomatillo salsa)
• Chipotle aioli for a smoky, spicy kick
• Guacamole for a creamy texture

Tips for Perfectly Grilled Mexican Onions

Preventing Burning

• Brush onions with oil before grilling to prevent sticking.
• Use a grilling basket if you’re worried about them falling through the grates.
• Keep the heat at medium to avoid over-charring.

Alternative Cooking Methods

Cast-iron skillet (Stovetop Method)

If you don’t have a grill, use a cast-iron skillet:

1. Heat the skillet over medium-high heat.
2. Add a bit of oil and cook the onions for about 5-7 minutes, turning occasionally.
3. Let them char slightly for a smoky effect.

Oven Broiling Method

1. Preheat the oven to 450°F.
2. Place onions on a baking sheet lined with parchment paper.
3. Drizzle with oil and roast for 15-20 minutes, flipping halfway through.

Storing and Reheating Leftovers

• Store leftover grilled onions in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat or in a microwave for 30 seconds.
• Use leftovers in scrambled eggs, sandwiches, or salads.

Conclusion

Grilled Mexican onions, or cebollitas asadas, are a delicious, simple side that brings bold flavors to any meal. Their smoky char, sweet caramelization, and slight crunch make them an irresistible complement to grilled meats, tacos, and fajitas. With easy preparation, minimal ingredients, and versatile serving options, these onions are a must-try for any grilling enthusiast.

Next time you fire up the grill, don’t forget to throw some cebollitas on the grates. Whether you’re preparing a full Mexican feast or just looking for an easy, flavorful side, these grilled onions will be a hit at your table. Enjoy.