In Sicily these are called cipollate con pancetta and you see them in butchers shops ready to cook and in street food markets. They are super easy to make yourself and children love to help.
In season (traditionally from St George’s Day until the summer solstice) asparagus is also great cooked like this.
Serves 4+ Use your griddle pan
2 bunches of spring onions
1 packet of thin slices pancetta or thin slices streaky bacon
Light your fire in the firepit.
Trim the spring onions minimally top and bottom. Take two or three onions together depending on their size and wrap in 1 strip of pancetta. Repeat with the remaining spring onions. Season with some black pepper. When your griddle is medium hot, add the pancetta wrapped onions and cook turning as needed, until browned and crisp on all sides, about 6-8 minutes.