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Ingredientes
- 1 1/2 lb Pearl onions
- 1/3 c. Extra virgin olive oil
- 1/4 c. Balsamic vinegar Salt and freshly grnd pepper, to taste
- 3/4 lb Italian Fontina cheese, in 1/3-inch cubes Cocktail skewers
Direcciones
- 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 in oil-vinegar mix, and toss to coat well. Bake till tender
- (about 25 min). Remove from oven and let cold 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 cool, but both onions and cheese taste better at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 184 | |
| Calories from Fat 131 | 71% |
| Total Fat 14.88g | 19% |
| Saturated Fat 6.29g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 229mg | 10% |
| Potassium 93mg | 3% |
| Total Carbs 5.21g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.6g | 2% |
| Protein 7.82g | 13% |
