These Cebollitas Asadas (Grilled Green Onions) are tender, aromatic, sweet, and caramelized with salty, buttery, and tangy notes that make them an irresistible grilled side. A staple in Latin cooking, this easy recipe will quickly become a backyard barbecue favorite.
In summer, cebollitas asadas are a must. Grilling brings out a sweet, smoky depth in spring onions that pairs perfectly with any grilled main—think carne asada tacos, tampiqueña steak, or steak fajitas. Their simple seasoning and quick cook time make them ideal for busy weekend cookouts.
Why I Love This Recipe
Grilling is my go-to in warm months: it keeps the kitchen cool, reduces cleanup, and lets you cook several items at once. These grilled little onions—cebollitas asadas—are a recipe I return to every time I fire up the grill. They’re flavorful, versatile, and complement nearly anything you serve.
Made with just five ingredients, this recipe is foolproof. The foil packet stage softens the onions in about 10–12 minutes, and a quick finish directly on the grill adds light char and extra flavor. The total cook time works well alongside chicken, steak, or pork so everything can be ready together.
Serve the cebollitas whole in tacos or burritos, alongside grilled fish or steak, or bring them to a summer potluck— they hold up well and taste great at room temperature.
How to Make Grilled Green Onions
Preheat the grill to medium-high. On a large sheet of heavy-duty foil, arrange the onions with the butter, soy sauce (or Maggi), and a squeeze of fresh lime juice if using. Fold and seal the foil tightly—think of wrapping a present—so the steam stays in during cooking.
Place the foil packet on a rack about 5–6 inches above the heat and grill for 10–12 minutes. Carefully open the packet, then transfer the onions directly onto the grill grates across the rungs and cook 1–2 minutes per side until softened and lightly charred.
Tip: No grill? Use the oven broiler set about 3 inches from the heat. Broil the foil packet for 10–12 minutes, then open the foil and broil an additional 1–2 minutes to get a bit of char. You can also cook cebollitas on the stovetop in a cast-iron grill pan if needed.
Finish by transferring the onions to a platter, sprinkling with salt, and adding more lime juice if desired.
Frequently Asked Questions
Hearty spring onions—often sold at farmers markets or Latin groceries—are ideal because they’re larger and more flavorful. If you can’t find them, regular scallions or green onions work well as a substitute.
They’re best fresh off the grill, but you can assemble the foil packet a day or two ahead and refrigerate until ready to cook. Leftovers will keep in the fridge for up to a week.
Use your broiler about 3 inches from the heat for 10–12 minutes, then open the foil and broil 1–2 minutes more for char. Alternatively, use a stovetop cast-iron grill pan and cook over medium-high heat until tender and slightly charred.
If baking, parchment can work. For grilling, use a grill basket. After grilling, drizzle the butter-soy-lime mixture over the onions and toss to coat.
More Recipe Inspiration
Looking for more summer-ready recipes? Try other favorite cookout dishes and sides that pair well with grilled onions.
- No-Cook Taco Salad with Tortilla Bowls
- Spring Salad with Carne Asada, Avocados, and Pepitas
- Steak Tacos with Cucumber-Jicama Salsa
- Pickled Red Onions (Cebollas en Escabeche)
- Barbeque Pulled Pork Sliders with Pickled Red Onions
- Tomato Avocado Grilled Cheese Sandwich
- Steak Fajita Skewers
- Escabeche (Pickled Jalapeños)
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Cebollitas Asadas (Grilled Green Onions)
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Ingredients
- 20 spring onions or large scallions, about 4 bunches washed and trimmed
- 2 tablespoons salted butter, chopped or melted
- 2 tablespoons soy sauce, or Maggi
- salt
- 1 lime, juiced (optional)
Instructions
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Preheat grill to medium-high.
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Place the onions on a large sheet of foil with the butter, soy sauce, and lime juice. Seal the foil tightly, folding like a present so steam stays inside.
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Grill the foil packet 5–6 inches above the heat for 10–12 minutes. Remove the onions from the foil and place them directly on the grill grates. Grill 1–2 minutes per side until softened and lightly charred.
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Transfer the onions to a serving platter, sprinkle with salt, and finish with extra lime juice if desired.
Notes
- Hearty spring onions offer the best flavor and size when available; regular scallions make a fine substitute.
- No grill? Use the broiler about 3 inches from the heat for 10–12 minutes, then open the foil and broil 1–2 minutes more for char.
- Stovetop option: cook on a hot cast-iron grill pan until tender and slightly charred.
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation.