Cebollitas Cambray Asadas are the perfect touch to any dish like carne asada, tacos, pollo asado and more. They're very easy to make and are delicious!
Onions are very popular toppings or condiments in Mexican cuisine. If you're an onion lover, you will love this recipe and also my Mexican pickled onions!
Cebollas Cambray (or Chambray onions), are known as the Mexican Spring Onions. They are bigger in size than the regular spring onions and look more like a big bulb. They're very tender and when they're grilled/cooked, they taste a little sweet.
My number 1 way to eat them with? With Tacos De Carne Asada! And of course you can't miss having Salsa Fresca and Guacamole. This my friends, is the perfecto combination of flavors!
Ingredients
I'm counting about 4 onions per person but it all depends on how big the onions are. Their sizes vary a lot! But let me warn you, it's hard to limit yourself with just a few so it's better to err on the side of more!
- 8 Cebollas Cambray (Mexican green onions)
- Low sodium Soy Sauce
- Worcestershire sauce (Salsa Inglesa)
- Lime Juice
- Salt & Pepper to taste
How To Make Cebollitas Cambray Asadas
1. Start by washing and removing the roots from the top of the onions. You can leave as much of the green part as you want. If you're going to grill them, it's recommended to leave at least 3 inches of the green part so that they're easier to handle.
2. Place on a hot grill and rotate often with a pair of barbecue tongs. Cook for about 10 minutes or until they feel soft to the touch.
Note: If you want, you can mix the soy and worcestershire sauce in a small bowl before hand to have it handy
3. Drizzle the soy and worcestershire sauce mixture and some lime juice. Optional: add a little bit of black pepper. No salt needed as the soy sauce it's salty enough.
Other Recipes You May Like
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Recipe
Cebollitas Cambray Asadas
Ingredients
- 8 Cebollas Cambray (Mexican green onions)
- 1 tbsp Soy Sauce
- 1 tbsp Worcestershire sauce (Salsa Inglesa)
- 1 tbsp Lime Juice
- Pepper to taste
Instructions
- Start by washing and removing the roots from the top of the onions. You can leave as much of the green part as you want. If you're going to grill them, it's recommended to leave at least 3 inches of the green part so that they're easier to handle.
- Place on a hot grill and rotate often with a pair of barbecue tongs. Cook for about 10 minutes or until they feel soft to the touch.
- Drizzle the soy and worcestershire sauce mixture and some lime juice. Optional: add a little bit of black pepper. No salt needed as the soy sauce it's salty enough.
Notes
Nutrition
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I've learned so much about Mexican tradition and food from Muy Delish. This is a perfect example. Never knew about these onions before. Now I grill them up every chance I get especially with any steak dish. Grilled perfectly, they're super soft and melt in your mouth. Very mild and delicious!
I love green onions! This looks like a perfect super easy side dish.
Thank you Michelle!
Love the combo of lime and soy sauce that gives this cebollitas so much flavor!
You're right! The soy sauce gives lots of flavor to Cebollitas. Thanks for stopping by!
This looks wonderful and so tasty! Can’t wait to give this a try! So excited!
Thank you Beth! I'm so glad you like these Cebollitas Asadas. They're a staple dish in Mexico
Oh yum! These Cebollas Cambray look absolutely incredible, especially with those char marks. Definitely perfect for pairing with Carne Asada.
Right? Thank you Tara! They do go perfect with Carne Asada
Love this idea of grilling the green onions -- adds so much flavour! Thanks for sharing!
Thanks Michelle! Good to hear you like this Cebollitas asadas!
Que Rico Ana!! Se me antojaron!!!
Siempre se me antojan mucho estas cebollas cambray tambien!
These cebollitas asadas turned out amazing! I cant wait to make them again!
I'm so glad you liked them Monica! Thanks for the feed back!