Cebollitas asadas

Spring onions charred until the skin is blackened and the heart is translucent. The natural sugar of the bulb is awakened by a touch of acidity and salt that draws out the juices.

• Prep time: 5 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 99
• Protein: 2 g
• Carbs: 4 g
• Fat: 8 g

Ingredients

• 12 piece Spring onion, sauté/poêlé sans matière grasse ( whole with stalks )
• 2 tbsp Extra virgin olive oil
• 2 tbsp Lime juice
• 1 tbsp soy sauce
• 1 pinch Gray sea salt
• 1 tbsp Maggi Seasoning

Instructions

1. Trimming the onions

   Trim the tops of the green stalks, keeping about 10 cm from the bulb. Remove the first layer of skin if dry or damaged. Wash thoroughly to remove dirt between the stalks.

2. Searing and cooking

   Heat the oil in a cast-iron skillet or on a very hot grill. Place the whole onions. Let them color without stirring too much: the skin should blister and blacken in spots. The onions should become tender under the pressure of tongs.

3. Deglazing and finishing

   Pour the lime juice, soy sauce, and Maggi seasoning directly over the onions. The liquid should boil instantly and coat the bulbs. Roll the onions in this reduced juice until they shine. Finish with a pinch of salt.

Chef's tips

• Don't be afraid to blacken the skin; that's what provides the smoky flavor.
• If the onions are large, cover the pan for 2 minutes so the steam cooks the heart.

Storage

Can be kept for 2 days in the fridge; reheat quickly in a pan to maintain the crunch of the stalk.