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CHARCOAL-GRILLED BABY ONIONS WITH LIME (Mexico)

6 - 8 bunches large green onions
2 tbsp vegetable (or olive) oil
2 large limes (cut into wedges)
salt to taste

  1. About 45 minutes before serving, light charcoal & let it burn down until medium-hot.
  2. Cut the roots off onions, trim ½" off the tops & pull off any outer layers.
  3. When charcoal is medium-hot, place the grill 4-6" above the coals.
  4. Fold a square of tin foil in half & lay it on one side of the grill.
  5. Lightly brush the onions with oil, then lay them on the grill, bulb-side over the coals and green-side over the foil.
  6. Grill, turning frequently for 7-12 minutes depending on size, until the bulbs are browned & the green tops are soft.
  7. Remove to a warm serving platter, squeeze a couple of lime wedges over them & sprinkle with salt. Serve remaining wedges on a side dish, for those who want more.)

SERVES 6-8. Goes very well with Pollo a las Brasas, Estilo Sinaloense (Charcoal-Grilled Chicken, Sinola-Style

 

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