Balsamic Onion and Cheese Picks
2 pounds of pearl onions
1/3 cup of olive oil
1/4 cup of balsamic vinegar
3/4 pound of Italian fontina cheese, cut into 1/3-inch cubes
25 cocktail skewers
salt and pepper, to taste
Set oven to 375ºF. Blanch onions in boiling, salted water for 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. 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 if necessary. To serve, place 2 onions and 1 cheese cube on each skewer. Serves 25.
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