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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  
Difficulty:
Preparation Time:
Number of Servings: 24

Ingredients:
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
Directions:
Date: Tue, 2 Apr 1996 09:51:49 -0500 (EST) From: Hazel Slone
<hslone@freenet.columbus.oh.us> 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.
MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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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