Cebollitas Asadas (Grilled Cambray Onions)

Ingredients

• 8 cambray onions
• 1 teaspoon olive oil, (avocado oil, or cooking spray)
• ¼ teaspoon kosher salt
• Juice of 2 limes
• Jugo Maggi Seasoning, (soy sauce, or Worcestershire, optional)

Steps

1. 1

   Rinse the onions under cold water and pat them dry. Trim off the root ends and about 4 inches off the tops of the green stems, then discard any wilted pieces. Coat the onions evenly with olive oil or lightly spray with cooking spray.

2. 2

   Heat a comal, cast-iron skillet, or grill pan over medium-high heat. Add the onions and cook until softened, lightly charred, and the bulbs feel tender when pressed, about 3 to 5 minutes per side. Try not to flip them too often so they have time to caramelize and develop color.

3. 3

   Remove from the heat and season with kosher salt. Squeeze fresh lime juice over the top, then add a few dashes of Jugo Maggi seasoning, soy sauce, or Worcestershire, if desired.

4. 4

   Serve immediately with carne asada or other grilled meats. You can serve them whole as a side or chop them up and add them to tacos.