Chargrilled Spring Onions

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

In Mexico these are a standard menu item in most taquerías (taco houses). As an accompaniment to grilled meats, especially beef, they are outstanding and I now rarely have a barbecue without them. They are also good cooked on a griddle in the kitchen.


  • 12 spring onions
  • sunflower oil
  • 1 juicy lime
  • flaked sea salt


Peel away and trim any tatty outer layers or withered tops from the spring onions. Discard. Put the onions in a large bowl. Dribble over a couple of tablespoons of sunflower oil and lovingly grease the onions.

When the hot, grey-orange coals are pulsing out a fierce heat from the barbecue, lay the onions on the grill rack. Watch them, as they will cook quickly. Turn when deeply browned