We have been receiving a lot of green onions in the CSA. It's great to have a seasonal version of onions available to add flavor to an array of dishes. Working through the generous bunches can be a bit of a challenge, though, when the onions aren't taking center stage. Grilling them reduces their volume significantly and makes them a standalone item. With some butter and soy sauce in the mix they take on a wonderful mild flavor, almost luscious. They would make a great side dish for a barbecue. One disclaimer - the thinner dark green parts of the onion charred a bit too much for my liking. You may want to remove them or just be particularly careful. Maybe grill them separately? The thicker white and light green parts were great.
Grilled Green Onions (Celbolitas Asadas)
Adapted from here
Ingredients
- 20 or so green onions (large ones), washed and trimmed
- 2 tbsp. butter, cut into small chunks
- 2 tbsp. soy sauce
Directions
Place onions on a large sheet of foil and evenly distribute butter and soy sauce. Seal securely in the foil.
Grill in the foil for 10 to 12 minutes. Remove from the foil and place across the grate of the grill. Grill for 5-10 minutes on each side, until soft and lightly charred.
Note: The recipe also says this can be done under the broiler in a similar way.
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