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I roasted green onions tonight like Anthony Bourdain did in Spain.

and it was AWESOME! I cooked them over very hot coals until charred and let them steam in newspaper for a 1/2 hour. I dipped them in romaneso sauce that I improvised and thet were even better.What a great a great show. I can see doing this for 20-30 people. What fun!

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  1. Yum! So, straight on the grill over hot coals, then wrap in newspaper to steam? I'm SO doing this!

    1. A great mexican dish is a hot volcanic stone molcajete with roasted green onions in the bottom with their greens draping over the sides and the whole thing filled with barbecued shrimp with sauce. Delicious appetizer and purdy, too.

      1. They are great with a squeeze of lime and salt. Cebollitas asado.
        I think i would find a substitute for the newspaper though.

        7 Replies
        1. re: chefj

          I would substitute parchment paper for the newspaper...or plain (unprinted) Newsprint (a type of large drawing paper found in an art supply store.)

          1. re: Gio

            craft paper is chemically treated. You'd want unbleached (brown) butcher paper.

            1. re: achtungpv

              You peel off the outer layer of skin as it is charred black.

              1. re: JB BANNISTER

                Well... that Does make a difference....I bet the leeks were delicioso.

              2. re: achtungpv

                Don't mean "craft" paper. Newprint is artists drawing paper and can be acid free. Butchers paper woud also work, of course. However, my preference is the parchment...even though the first layer of the leek is peeled off as JB mentions downthread.

                1. re: Gio

                  I am sticking with the cheapest version.

                  1. re: JB BANNISTER

                    After spending $12 large on your cow roast, I'll bet you are!
                    cheers,
                    Veg

          2. I think you and I dig the same stuff. I've done this before as well. Did you grow them from onions like they do there?

            1 Reply
            1. re: Woodfireguy

              I got them at a Hispanic grocery store.

            2. That is the only reason I am try to grow so many onions this spring! Coupled with the romesco sauce, it makes for one splendid evening. All I need is a perron for the wine, and I'll be set!

              2 Replies
              1. re: Allegra_K

                It's really amazing how the grow like weeds. I plant them in the fall after I pull the garden. Ive done purple and yellow and both taste great.

                1. re: Allegra_K

                  We had a perron and it makes it fun. Just make sure everyone is wearing black shirts.

                2. Is this scallions or those knob onions (the little white ones with all the greens still attached)?

                  3 Replies
                    1. re: JB BANNISTER

                      which ones? the scallions or the knob onions?

                      also there is a wsj article online about your cow cookout by the way

                      1. re: j8715

                        These were bigger than the scallions. The onions were about the size of a silver dollar. Maybe a little bigger. I really liked them as you had some substance to eat after peeling the outer layer off.

                        I posted the wsj link but the moderators pulled it and gave me another warning for self promotion.

                  1. Wow, that's great!! I almost had to wipe the drool off myself after watching that episode. Nice to know it's fairy do-able.