Recipe information
Yield
8 Servings
Ingredients
4
large Vidalia or other sweet onions, cut crosswise into 1-inch-thick slices
1
/4 cup olive oil
4
ounces Cabrales or other strong blue cheese, crumbed
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
Need to make a substitution?
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. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
Step 2
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.