Cebolitas (Charcoal-Grilled Baby Onions With Lime
Cebollas Chicas Con Limon ( small Onions Sauteed With Lime)
Cebolitas (Charcoal-Grilled Baby Onions With Lime
Serves 6
Recipe By: Rick Bayless
Published in: Mexican Recipes
3 bunch large green onions (bulb about 1 inch; in Chicago called knob
onions)
2 tablespoons vegetable oil
2 large limes -- cut into wedges
Salt -- as desired
Preliminaries. About 45 minutes before serving, light your charcoal fire
and let it burn medium-hot. Cut the roots off onions, trim 1/2 inch off
the tops, and pull off any withered outer layers. Grilling the onions.
Position the grill 4 to 6 inches above the coals; fold a square of
aluminum foil in half and lay it on one side of the grill. Lightly brush
the onions with oil, then lay them on the grill, bulb-side over the coals
and green-side over the aluminum foil. Grill, turning frequently, for 7 to
12 minutes (depending upon the size of the onions), until the bulbs are
browned and the green tops soft. Remove to a warm serving platter, squeeze
a couple lime wedges over them and sprinkle with salt. Serve with the
remaining lime wedges to the side, for those who want more.
Recipe Notes
"I can't imagine eating slivers of charcoal-grilled meat wrapped in
tortillas and dashed with hot sauce (Tacos al Carbon) without also wanting
the requisite plate of grilled overgrown green onions. They're so simple,
so sweet and smoky that I can't understand why we didn't have them with
our summertime steaks when I was growing up. We do now.
Rick Bayless. Authentic Mexican
Cebollas Chicas Con Limon ( small Onions Sauteed With Lime)
Serves 6
Recipe By: Tik
Published in: Mexican Recipes
1/2 cup olive oil
18 small boiler onions -- peeled, with ends trimmed off
1 teaspoons sea salt
1 1/3 teaspoons ground black pepper
Juice of 1 to 2 limes (1/4 to 1/3 cup )
In a heavy, 10-inch cast iron skillet, heat the olive
oil over medium heat and cook the onions for about 5
minutes, stirring often to make sure they brown evenly
but do not burn. Remove from heat, add salt and
pepper, and sprinkle with lime juice. Toss well.
Adjust the seasonings and serve. Serves 6.
Recipe Notes
This remarkably simple dish packs a surprising amount
of flavor and is always popular on the Hacienda Brunch
Buffet. You can also serve the tasty little onions
with warm tortillas as an appetizer before a mixed
grill. You'll be surprised at how quickly they
disappear.
http://www.terrypogue.com/Terry
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