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!
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Cebollitas
These Cebollitas Asadas are one of those simple things that end up stealing the show. In my family, they’re non-negotiable anytime we’re making Carne Asada . The grill goes on, the meat goes down, and these onions are right there next to it. They’re easy, low effort, and somehow always disappear first.
What makes them special is how much they change once they hit the grill. The outside gets nicely charred, the inside turns soft and sweet, and suddenly even people who “don’t like onions” are reaching for seconds. Case in point: my youngest son avoids onions at all costs… except these. He eats them straight off the platter, no convincing needed.
Cebollitas Asadas are popular for a reason. Just like Mexican pickled onions or chiles toreados, they add that extra something; smoky, slightly sweet, a little salty that makes everything else on the plate better. Tacos, grilled meats, chicken, even simple beans or tortillas benefit from having these on the side. For me, a Mexican barbecue doesn’t feel complete without them.
♥️ xo, Ana
*This post was originally published on March 2021. It has been updated to be more helpful.
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.
Recipe Notes
| Prep ⏰ | Cook ⏲️ | Rest ⏱️ | Total Time |
| 5 mins | 10 mins | 0 mins | 15 mins |
🍽️ Servings: 2 people
⭐️ Difficulty: Easy
♥️ What’s to love: 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!
🛒 Featured Ingredients: Cebollas Cambray (Mexican green onions). If you can’t find cambray onions, you can use scallions as well, soy sauce, Worcestershire sauce (Salsa Inglesa) or Maggi sauce, fresh lime juice and black pepper to taste
**You’ll find the complete recipe and ingredient list in the card at the end.**
How to Cook Cebollitas Asadas
- 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.
- 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 in the middle area.
You can grill them while you cook other veggies or meat!
- 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.
Ana’s Recipe Tips
- Make ahead! Mix the soy and worcestershire sauce in a small bowl before hand to have it handy
- Roasting poblanos: You can roast them directly over a gas flame or under the broiler. Once the skin’s blackened and blistered, peel it off and dice.
- And for the potatoes, Yukon golds hold their shape well but still get tender, so they’re perfect here. You can boil them ahead of time and keep them ready to go when you’re making the soup.
- 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.
- Refrigerate in an airtight storage container for up to a week.
- Freeze in an airtight, freezer-safe storage container or freezer bags for up to 3 months.
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:
Print Recipe:
Cebollitas Cambray Asadas
Ingredients
- 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
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
Your Private Notes
Nutrition
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.
3 or 4 things I love that are Latino, Apple soda – Carta Blanca – Colitas de pavo en lonches & now Cebollitas… B.T.W. I’m from El Paso,Tx. and would visit Juarez, Chihuahua almost like a 2nd home… I just tried to make Homemade Lonches of Colas De pavo and “Christened” it with Cebollitas with YOUR recipe! Keep up the Great Work!!
Really delicious recipe. I love it yummy!!! It’s really awesome. Will surely will make these cebollitas again!
I buy giant bunches of these every Saturday, at Mazatlan’s Centro market. Also have with just about every meal,……..well not breakfast!!!! Simple, and delicious!! Warm regards, Ana
Hola!
I just returned from Northern Central México. I loves these onions!!!
Do you know what they are called in English and where I can find them in San Jose, California???
Muchas gracias!
David
Hola David! Welcome back from Mexico!
They’re also called Mexican green onions or Mexican BBQ onions. Look for them next to scallions. I have seen them in Kroger stores (Fry’s in Arizona), Sprouts or any latin store should have them. Especially carnicerias.
Denada y que disfrutes!
Ana
Mil gracias Ana!
Encontré en una tienda Sprouts con el nombre BBQ Green Onions. Voy a probar tu receta!
Además, no conozco tu página muy bien. Yo encontré cuando estaba buscando para esta cebollas. Voy a explorar más de tu recetas.
Me encanta la comida de México! Especialmente las cositas saludables 😉
Gracias!
David
Yay! Que gusto me da que los hayas encontrado David!! Y que bueno que te gusten las comidas saludables…a mi tambien! Estoy trabajando en poner mas recetas Mexicanas saludables (que hay muchas!)
Nomas mucho cuidado con esas cebollitas cambray… son super adictivas jajaja! Disfruta y saludos! Muchas gracias por tus estrellitas. 🙂 xo, Ana
Mil gracias! I found them!
I love the site.
David
Thank you so much David!! I’m glad you found them on your side of the world!! I never know lol! Ana
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!