8Cebollas Cambray (Mexican green onions) or scallions (see note)
1tbspWorcestershire sauce (Salsa Inglesa) or Maggi sauce
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.
If you can't find cambray onions, you may use scallions instead. Select the largest ones you can find and just double the amount of onions you buy.