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Rec: Balsamic Roasted Pearl Onions and Cheese. These are delicious>>>

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Joined: Dec 15, 2005


Posted to Thread #5906 at 9:30 pm on Feb 27, 2007

and perfect finger food. They can be made the day ahead and brought to room temp before serving. Yum!

Balsamic Roasted Pearl Onions & Cheese
Serving Size : 24

1 1/2 pounds pearl onions
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
3/4 pound fontina cheese -- 1/3" cubes

Preheat oven to 375 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.

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.

To serve, place 2 onions and 1 cheese cube on each cocktail skewer.

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NOTES : 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.

Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz

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