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Bokisch Vineyards

Carmelized Pearl Onions and Manchego Skewers

Carmelized Pearl Onions and Manchego Skewers
Recipe Date:
May 19, 2015
Cook Time:
Imperial (US)
  • Small Red Pearl Onions
  • 1/4 cup Rosado (Rosé) Wine
  • 1 1/2 tbsps Sugar
  • Manchego Cheese, cut into squares or triangles
  1. Boil onions in water for 1 minute then plunge in ice water. Slip off skins.
  2. Poach onions in wine and sugar mixture for 10 minutes on med heat or until tender and liquid is reduced to syrup (2-3 tablespoons).
  3. Let onions cool on plate, reserve syrup in pan.
  4. Skewer onions and cheese as pictured, drizzle with syrup.

Notes: Try using a younger, softer version of Manchego so that it doesn’t crumble when pierced by the skewer. Baby pearl onions are best to make this a bite sized appetitzer.

Serve with our dry white wine, Verdelho.

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Tasting Room

18921 Atkins Road, Lodi, CA
Friday-Monday, 11 a.m. to 5 p.m.