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Pearl Onion and Fontina Picks

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(Recipe ID: 689)

Preparation time: 45 minutes; Cook time: 25 minutes

Sophisticated cocktail food or snack.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 1/2 pounds Pearl Onions
  • 1/3 cup Extra Virgin Olive Oil *
  • 1/4 cup Balsamic Vinegar of Modena *

    II Borgo - yellow label - suggested

  • Fine Sea Salt and Fresh Ground White Peppercorn, to taste *
  • 3/4 pound "Fontina" cheese, cubed in 1/3 inch
  • Cocktail Skewers


  1. Preheat oven to 375ºF.  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 olive oil, Balsamic vinegar, salt and pepper.
  3. 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 and adjust seasoning.
  4. To serve, place 2 onions and 1 cheese cube on each cocktail skewer.

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