Cebollitas

Cebollitas (little onions) are a popular side dish at taco restaurants in Mexico (some taco stands also sell them) Usually they're just grilled green onions, but I make them differently:

Ingredients:

As many green onions as you want to make, short stem, and make sure you cut off the roots at the other end.
2 Tbsp Soy sauce
1 Tbsp Worcestershire sauce
The juice of 1/2 a lime
A little cooking oil or cooking spray.

Heat up the oil in a skillet. In a cup, mix the soy sauce, Worcestershire and lime juice, stir well. Place the onions on the skillet and cook them until they begin to turn black on one side (see photo above), turn them and keep cooking  until the next side begins to turn black. You need to cook them this much so the inside will be soft.

Add the sauce mix to the skillet and keep cooking until about a third or half of it is consumed.

That's all there is to it. The mix above should be good for 10-12 onions. If you're making more, add more soy and Worcestershire and lime.