1. Preheat the grill to high.
2. When ready to cook, arrange the onions on the hot grate and grill, turning with tongs, until charred all over, 8 to 12 minutes (scallions will take less time than green onions). Season the onions with plenty of salt as they cook. Wrap the charred onions in a thick layer of paper towels (or use newspaper as they do in Spain). Let rest for 15 minutes.
3. Unwrap the onions and pick away the charred skin with your fingers. Serve warm with Romesco Sauce for dipping or drizzle with oil and pepper and pop them into your mouth.
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