Name: Roasted Sweet Onions with Cabrales Blue Cheese
Yield: Makes 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, 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

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Roasted Sweet Onions with Cabrales Blue CheeseNoel Barnhurst

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 with plenty of crusty bread. What to drink: Albariño. This fragrant Spanish white varietal is a smooth match with the starters and the red snapper baked in salt.

Recipe information

Yield
Makes 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, 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.)
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.

TagsOnion Root Vegetable Vegetable Blue Cheese Cheese Dairy Starter Side Gluten Free Vegetarian Roast Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes