From: Chef John Caputo, Bin 36, Chicago. Yield: 4 servings.
12 small whole cipollini onions, peeled
½ cup honey
¼ cup apple cider vinegar
¼ cup water
8 1" cubes Wisconsin Carr Valley Menage cheese
4 strips bacon, precooked, but not until crisp, halved
Onions: Place onions, honey, apple cider vinegar and water in small saucepan. Bring to a boil; reduce heat to simmer and cook 10-15 minutes or until onions are tender. Cool in liquid.
Skewers: Wrap each piece of cheese with bacon, securing the bacon with toothpicks. Skewer the onions and cheese alternately on 4 (4"-5" long) thin skewers,with the exposed side of cheese next to the onions.
For final preparation: Heat grill to high heat. Place skewers on grill. Grill on each side for approximately 2 minutes, turning to make sure all sides of bacon are grilled. Remove toothpicks. Serve immediately.