Balsamic Onion And Cheese Picks Recipe

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   ["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."]

* Per serving · 4 servings · Values may vary.