Balsamic Onion and Cheese Picks
"From RecipeSource.com. I love onions in balsamic vinegar."
photo by Julie Bs Hive
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
24 skewers
ingredients
- 1 1⁄2 lbs white pearl onions
- 1⁄3 cup olive oil
- 1⁄4 cup balsamic vinegar
- salt and pepper
- 3⁄4 lb italian Fontina cheese, cut in cubes
directions
- Preheat oven to 375 degrees F.
- Blanch onions in boiling, salted water for 30 seconds; drain.
- Slice off the root end and"peel" the onions by pressing them slightly between your fingers.
- Whisk together oil, vinegar, salt and pepper.
- Put onions in roasting pan, cover with oil mixture and toss to coat well.
- Bake until tender (about 25 minutes).
- Remove from oven and let cool in pan.
- Taste and adjust seasoning.
- To serve place 2 onions on cocoktail skewer with cheese cube.
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Reviews
-
Incredibly sweet and oh-so-good. A keeper. Made for the All New Zaar Cookbooks Tag. -
This is identical to a recipe my husband and I enjoyed during our honeymoon in Italy. However, cooking vinegar burns my eyes, so I roast the onions with oil, salt and pepper, and then put them into a jar and cover with balsamic vinegar. Let cool and refrigerate. Great with cream cheese and crackers. The onion 'juice' also makes a great salad dressing.
RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
