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Argentine Chef


Fired Onions

Pampa's HerbsKatriel MenendezComment

This is a really good recipe and simple to make.

This technique makes the onions sweeter, more delicious, and give them  a more tender texture.  Making this a great side dish for a barbecue.


  • Onions 1 per person

  • olive oil 

  • Pampa's herbs 1 tablespoon


Once you star your fire for the barbecue, take the onions and place them directly into the fire. The onions will start to steam and cook in their own juices. 

When tender, remove from the fire and let them cool for a few minutes. Remove most of the burn skin but not all.  You can cut the onions or lightly squeeze them to separate into different layers.

Place the onions in a bowl or salad pan, sprinkle Pampa's Herbs on top and finish them with olive oil. 

Try it and leave a comment!