How To Recipe: Grilled Green Onions (Cebollines) Mexican Style
Posted: Apr 22 2014When I was in middle-school we lived in San Antonio, and this great authentic-style Mexican restaurant opened up near one of the major malls. So my mom and I developed this habit for a while (highly likely unbenownst to my dad) of going to the mall and then going through the drive-thru to pick up some Mexican food - with the highlight being the green cebollines they dished up. So in the spirit of recreating these cebollines - I picked up some green onions to grill along with some steak... and they came out exactly as good as I remember.
So I definitely recommend giving these a try -and following on our phytonutrients theme: according to those phytonutrient experts- these are chock-full of 'em!
-2 bunches of green onions per person (may look like alot - but once they're cooked, they will be much smaller!)
-1/4 of a lemon (per 2 bunches of green onions)
-Olive oil for brushing
-Salt/Pepper to taste
(1) Wash green onions.
(2) Next, cut off the stringy root part and brush with olive oil
(3) Next set on the grill for about 10-15 minutes. Keep a good eye on the onions to ensure they don't get too charred. If you'd like to continue cooking the white bulb part of the onion and the green part of the onion is already looking charred; place a piece of aluminum foil under the green part until the white bulb part is cooked to your preference. (The aluminum foil will protect the green part from cooking any further while allowing the white bulb to continue grilling.)
(4) Squeeze 1/4 of a lemon or so over the grilled onions and sprinkle with salt and pepper to taste.
If you like onions - you will love this dish!