Five years have passed since Baja Fresh discontinued their $1.25 cebollitas - grilled green onions - and we still miss them. (Yeah, yeah, that's what you get from a growing corporation, however none of the "authentic" hole-in-the-wall Mexican joints around here carry them, either). So... we have no choice but to make them ourselves!Since the recipe is so simple - grill green onions (aka spring onions, aka scallions) until soft and lightly charred - it is tempting to obsess over details. Clearly, they should be coated with oil before grilling. What the Internet doesn't agree on is when the salt, pepper, and lime juice are added. Some say they go before grilling, serving as a marinade of sort; some say the salt goes before the grill while pepper and lime juice go after; some say that everything except the oil is added to cooked onions.
I think that for the more intense flavor - the kind that Baja Fresh cebollitas had - one should grill with just oil and sprinkle everything else on later. If we ever remember to marinade the onions for a few hours and try them that way, perhaps my answer will change.
- 6+ green onions, trimmed
- 1 Tbsp olive oil
- 1 Tbsp lime juice
- salt to taste (be generous!)
- pepper to taste