-
1
About 45 minutes before serving, light a charcoal fire and let it burn down to medium-hot.
-
2
Carefully trim the root ends off the onion, trim 1/2-inch from the top, and cut away any withered outer leaves.
-
3
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.
-
4
Brush the onions lightly with the oil and season to taste.
-
5
Lay the white part of the onion on the grill over the fire and the green part on the foil.
-
6
Lay a heavy cast iron skillet over them to press the onions down onto the grill, so they will have nice grill marks.
-
7
Grill them, turning occasionally, for 7 to 13 minutes, depending on the size of the onions.
-
8
They are done when the white bulb is browned and well marked, and the green tops are soft.
-
9
Remove to a warm serving platter and squeeze a little lime juice over the top.
-
10
Serve warm, accompanied by the remaining lime wedges.
-
11
Note: This dish works best with knob onions (overgrown green onions with a bulb about 1-inch across).
-
12
If these are not available, use the largest green onions you can find so that they don't soften too quickly when grilling.
