Recipe courtesy of Mary Sue Milliken and Susan Feniger

Charcoal Grilled Baby Onions with Lime

  • Level: Easy
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

3 bunches large green onions (see Note), or baby leeks

2 tablespoons olive oil

Salt and freshly ground black pepper

2 large limes, cut into wedges

Directions

  1. About 45 minutes before serving, light a charcoal fire and let it burn down to medium-hot. Carefully trim the root ends off the onion, trim 1/2-inch from the top, and cut away any withered outer leaves. Position the grill 4 to 6 inches above the coals and lay a double folded square of aluminum foil on one side of the grill. Brush the onions lightly with the oil and season to taste. Lay the white part of the onion on the grill over the fire and the green part on the foil. Lay a heavy cast iron skillet over them to press the onions down onto the grill, so they will have nice grill marks. Grill them, turning occasionally, for 7 to 13 minutes, depending on the size of the onions. They are done when the white bulb is browned and well marked, and the green tops are soft. Remove to a warm serving platter and squeeze a little lime juice over the top. Serve warm, accompanied by the remaining lime wedges.

Cook’s Note

This dish works best with knob onions (overgrown green onions with a bulb about 1-inch across). If these are not available, use the largest green onions you can find so that they don't soften too quickly when grilling.

Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Egg and Aged Sirloin Tortilla with Three Pepper Relish, Grilled Onion Relish, and Avocado Relish

Charcoal Grilled Corn with Sour Cream and Chile

Grilled Baby Vegetables

Grilled Red Onions

Pineapple and Grilled Onion Relish

Marinated Tomatoes and Grilled Onions

Grilled Squid and Vidalia Onion Salad with Grilled Tomatoes

Grilled Bacara Ranch Spring Onion