ROASTED SWEET ONIONS WITH CABRALES BLUE CHEESE

By t1bishop

If Cabrales is difficult to find in your area, it can be ordered on-line from tienda.com. Italian Gorgonzola can also be substituted. Serve the onions and the Roasted Red Peppers with Garlic (see recipe) with plenty of crusty bread.

Ingredients

• 4 large Vidalia or other sweet onions, cut crosswise into l-inch-thick slices
• 1/4 cup olive oil
• 4 ounces Cabrales or other strong
• blue cheese, crumbled
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Sherry wine vinegar
• 1/2 cup sliced almonds, lightly toasted
• 1/3 cup chopped fresh chives

Preparation

Step 1

Preheat oven to 400 F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 cup olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour Transfer to platter.
Sprinkle with salt and pepper. Cool. (Can
be made 4 hours ahead. Cover; let stand at room temperature)
Sprinkle cheese over onions. Drizzle
1/4 cup extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.