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Recipe Name: Balsamic Onion And Cheese Picks Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 24

1 1/2 Pound(s) Pearl onions
1/3 Cup(s) Olive oil
1/4 Cup(s) Balsamic vinegar
Salt and freshly ground
pepper to taste
3/4 Pound(s) Italian Fontina cheese, in
1/3-inch cubes
Cocktail skewers
Date: Tue, 2 Apr 1996 09:51:49 -0500 (EST) From: Hazel Slone
<> Recipe By: The California Culinary
Academy 1. Preheat oven to 375 degrees F. Blanch onions in boiling,
salted water 30 seconds; drain. Slice off the root end. "Peel" the
onions by pressing them slightly between your fingers; the inner part
will slip out of the papery skin. 2. Whisk together oil, vinegar,
salt, and pepper. Put onions in a roasting pan, add oil-vinegar
mixture, and toss to coat well. Bake until tender (about 25 minutes).
Remove from oven and let cool in pan. Taste; adjust seasoning as
necessary. 3. To serve, place 2 onions and 1 cheese cube on each
cocktail skewer. Makes 24 to 30 skewers. NOTES : Tiny pearl onions
turn sweet and soft when roasted with oil and vinegar, especially a
vinegar as mellow and rich as Italian balsamic. The onions can be
roasted a few days ahead; the cheese can be cubed and wrapped in
plastic a day in advance. The cheese will cube better if cold, but
both onions and cheese taste better at room temperature.
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 37
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 0mg
Sodium: 80.6mg
Potassium: 46.3mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: <1g

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