For this recipe, try to use fresh Mexican green onions that have larger bulbs than the common supermarket variety.
8 large green onions with the green part attached
1 tablespoon of olive oil
Fresh lime juice to taste
Salt to taste
Prepare an outdoor grill or a stovetop grill pan. Cut about 2 inches from the green ends of the onions, and trim the root ends. (Make sure to leave enough of the end to hold the onion together.)
Brush the onions with the oil and place them on the hot grill. (If the green ends start to burn, place a piece of foil under them.)
Cook the onions until tender, turning once or twice, about 6 to 8 minutes.
Sprinkle with the lime juice and the salt and serve as a side dish or even a snack.
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