Balsamic Onion And Cheese Picks Recipe

• 1 1/2 lb Pearl onions
• 1/3 c. Extra virgin olive oil
• 1/4 c. Balsamic vinegar Salt and freshly grnd pepper, to taste
• 3/4 lb Italian Fontina cheese, in 1/3-inch cubes Cocktail skewers

1. 1.
2. Preheat oven to 375 degrees F. Blanch onions in boiling, salted water 30 seconds; drain.
3. Slice off the root end.
4. "Peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.
5. 2.
6. Whisk together oil, vinegar, salt, and pepper.
7. Put onions in a roasting pan, add in oil-vinegar mix, and toss to coat well.
8. Bake till tender
9. (about 25 min).
10. Remove from oven and let cold in pan.
11. Taste; adjust seasoning as necessary.
12. 3.
13. To serve, place 2 onions and 1 cheese cube on each cocktail skewer.
14. Makes 24 to 30 skewers.
15. NOTES : Tiny pearl onions turn sweet and soft when roasted with oil and vinegar, especially a vinegar as mellow and rich as Italian balsamic.
16. The onions can be roasted a few days ahead; the cheese can be cubed and wrapped in plastic a day in advance.
17. The cheese will cube better if cool, but both onions and cheese taste better at room temperature.

onions, extra virgin olive oil, balsamic vinegar, italian fontina cheese

Taken from cookeatshare.com/recipes/balsamic-onion-and-cheese-picks-76358 (may not work)