Cebollitas asadas are cambray onions—also called Mexican green onions—grilled or charred on a hot comal until soft, sweet, and tender. They’re a classic accompaniment to carne asada and other grilled meats, and they’re ready in about 10 minutes.
Cebollitas Asadas Are a Must-Have at Every Mexican Cookout!
When my family fires up the grill for carne asada, a row of cebollitas asadas always sizzles beside the steaks. These charred cambray onions are simple to make: toss with a little oil, place them on a hot griddle, grill, or cast-iron skillet, and cook until the bulbs are blistered and the centers are tender.
To finish them, squeeze fresh lime over the hot onions and season with a few dashes of Jugo Maggi, soy sauce, or a splash of Worcestershire if you like. Serve them whole next to grilled meats or chop them into tacos for an extra burst of sweet, smoky onion flavor.
What Are Cebollitas Asadas?
The name cebollitas asadas literally means “grilled little onions” in Spanish. They use cambray onions (cebollas cambray), a Mexican variety with a noticeably rounder white bulb than scallions and a milder, sweeter taste. That larger bulb caramelizes when exposed to high heat, becoming soft and richly flavored—unlike thin green onions, which tend to wilt.
When the outer layers char, natural sugars develop into a sweet, savory profile that complements smoky grilled meats. They work equally well served whole as a side or chopped and folded into tacos and bowls.
Recipe Tips
- Finding cambray onions. Look for them at Mexican grocery stores or international markets. If you can’t find cambray onions, use regular green onions—choose ones with the largest bulbs and use about twice as many to match volume.
- Color equals flavor. Let the onions develop deep color and blistering. Don’t flip them too often; leaving them in contact with the heat allows caramelization and increases sweetness.
- Avoid overcrowding. Give each onion room on the cooking surface so they char instead of steam. Cook in batches if necessary.
- Finish options. For seasoning, use fresh lime and kosher salt, or finish with a few dashes of Jugo Maggi, soy sauce, or Worcestershire for a savory boost.
FAQs
Not exactly. Cambray onions are a Mexican variety with a larger, rounder bulb and a sweeter, milder flavor, especially after grilling. Regular green onions are thinner and have a sharper bite but can be used in a pinch.
Eat the whole onion. The green tops are flavorful when charred and complement the sweet bulb, so leave them on unless they’re very wilted.
Plan on roughly 2–4 onions per person depending on size and appetite. They disappear quickly, so extra is a good idea.
Yes. A comal, cast-iron skillet, or grill pan on the stove works very well and delivers the same blistered, caramelized result.
What To Serve With Cebollitas Asadas
Cebollitas asadas pair beautifully with anything from the grill. They’re traditional alongside carne asada but are equally good with tequila lime chicken, chimichurri chicken, grilled shrimp, or any roasted meats. Chop them and add to tacos—chicken, steak, or fish—or spoon them over Mexican rice and refried beans for a simple, flavorful side.
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
- Optional: a few dashes Jugo Maggi, soy sauce, or Worcestershire
Instructions
- Rinse the onions under cold water and pat dry. Trim the root ends and about 4 inches off the tops of the green stems, removing any wilted pieces. Coat the onions evenly with oil or spray lightly with cooking spray.
- Heat a comal, cast-iron skillet, grill pan, or outdoor grill over medium-high heat. Add the onions in a single layer and cook until softened, lightly charred, and the bulbs feel tender when pressed—about 3–5 minutes per side. Avoid flipping too often so color can develop.
- Remove from the heat and season with kosher salt. Squeeze fresh lime juice over the onions and add a few dashes of Jugo Maggi, soy sauce, or Worcestershire if desired.
- Serve immediately with grilled meats, as a side, or chopped into tacos.
Notes
- Substitutions: If cambray onions aren’t available, use larger green onions or scallions and increase the quantity to match volume.
- Doneness: Onions are ready when bulbs are tender to the touch and the outer layers are blistered and browned.
- Storage: Refrigerate cooled cebollitas in an airtight container for up to 3 days. Reheat briefly in a skillet or microwave.
Nutrition
Serving: 2 cebollitas | Calories: 28 kcal | Carbohydrates: 5 g | Protein: 1 g | Fat: 1 g
Nutrition information is an approximation.
More Mexican Recipes
- Mexican Pickled Onions
- Elote (Mexican Street Corn)
- Grilled Shrimp Skewers
Photography by Ashley McLaughlin.