Cebollitas Asadas (grilled Cambray Onions) are the perfect touch to any dish like carne asada, tacos, pollo asado and more. They’re very easy to make and are delicious!
*This post was originally published on March 2021. It has been updated to be more helpful.
Onions are very popular toppings or condiments in Mexican cuisine. They go with an array of dishes since they’re delicious and sooo easy to make! If you’re an onion lover, I have no doubt you will love this recipe! Even picky eaters seem to love them due to their char and sweet flavor.
These onions are very popular for a reason just like Mexican pickled onions and Chiles Toreados. They add an extra touch of flavor and textures to any dish you decide to serve them with. They’re a must for any Mexican Barbecue!
What are Cebollitas Cambray?
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.
The small onion variety measures up to 3.5 cm in diameter at its widest part. It is sold in bundles with everything and its leaves that measure up to 15 cm. In Mexico, it is eaten roasted and is the indispensable companion to tacos and roasted meats. They are also prepared in vinegar.
Cambray Onions vs. Scallions
There are many variants of onions and you may be confused about which is which, what to do with them and other distinguishing features. Let’s explore the difference between scallions and cambray onions.
Scallions: They stays small and does not form large bulbs. This type of onion (Allium cepa) is also sold as a green onion or spring onion if harvested early, before the bulb is fully formed. The immature strain has a stronger flavor than the full sized scallion. Used raw, green onions/scallions add a bit of texture, color, and a milder flavor to dishes than regular onions.
Cambray onions: Cambray onions are distinguished by their larger bulb size, which is rounder.
It is important to emphasize that many people use only the bulb and throw away the tails, that is a tremendous mistake since the true flavor is in the green part. Don’t throw it away, use it to cook broths or finely chopped you can use it to garnish fried eggs, to season grilled or baked salmon or put it in guacamole.
This is my family recipe and we tend to eat them a lot! 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). If you can’t find cambray onions, you can use scallions as well.
- Low sodium Soy Sauce
- Worcestershire sauce (Salsa Inglesa) or Maggi sauce
- Lime Juice
- Salt & Pepper to taste
How to Cook Cebollitas Asadas
1. Start by washing and removing the roots from the top of the cambray 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.
3. Cook for about 10 minutes or until they feel soft to the touch in the middle area.
You can grill them while you cook other veggies or meat!
Make ahead! 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.
Leftovers & Storing
If you happen to have any leftovers, here are a few ideas on what you can do with them:
- Cook with them. Slice them up and add to scrambled eggs, salads, potatoes or anything else that you would use cooked onions.
- Fridge. Refrigerate in an airtight storage container for up to a week.
- Freeze – Freeze in an airtight, freezer-safe storage container or freezer bags for up to 3 months.
- To Thaw – Let thaw overnight in the refrigerator before using.
What to serve with Cebolla Cambray
My number 1 way to eat these delicious onions? With Tacos De Carne Asada! They also go great with Pollo Asado (Grilled chicken) and anything where you serve Salsa Fresca and Guacamole. This my friends, is the perfecto combination of flavors!
Here are other pairing ideas:
Cebollitas Cambray Asadas
- 8 Cebollas Cambray (Mexican green onions) or scallions (see note)
- 1 tbsp Soy Sauce
- 1 tbsp Worcestershire sauce (Salsa Inglesa) or Maggi sauce
- 1 tbsp Lime Juice
- Pepper to taste
- 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.
Muy Delish Notes:
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The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.