Caramelized Onions with Idiazabal Cheese

These fast, easy hor d'oeuvres are particularly fun to eat. If you can't find Idiazabal, opt for Manchego or a firm pecorino. To serve, look for pretty skewers to hold the crisp onions and creamy cheese. Idiazabal, a smoked Basque sheep's milk cheese with a tangy, somewhat sweet flavor, has become quite popular in cheese markets. It marries particularly well with the caramelized onions in this recipe.
Photo by Alicia I.
Adapted from google.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

Adapted from google.com

Ingredients

  • 16

    red pearl onions

  • 1/4

    cup dry sherry

  • 1

    tablespoon plus 1 teaspoon sugar

  • 8

    squares Idiazabal cheese, 1-inch square and 1/3-inch thick

  • Piment d'espelette for finishing

Directions

Have ready a small bowl of ice water. Bring a small saucepan filled with water to a boil over high heat, add the onions, and boil for 1 minute. Drain and plunge into the ice water until cool. Cut off the root ends and slip off the skins. Return the onions to the saucepan and add the sherry, sugar, and water just to cover. Bring to a boil over high heat, decrease for about 10 minutes, or until the onions are tender when pierced with a knife and the liquid is syrupy and reduced to 2 to 3 tablespoons. Watch carefully, lowering the heat ad adding a little water if necessary to prevent scorching. Using a slotted spoon, transfer the onions to a plate. Reserve the syrup in the pan. To serve, have ready 8 small skewers. Thread 1 onion, 1 cheese square, and a second onion onto each skewer, and arrange the skewers on a small platter. Drizzle with the reserved syrup, and sprinkle with Piment d'Espelette.

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