1/4 C. olive oil

4 oz. Cabrales or other strong blue cheese, crumbled

1/4 C. extra-virgin olive oil

2 T. Sherry wine vinegar

1/2 C. sliced almonds, lightly toasted

1/3 C. chopped fresh chives

 

Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 C. 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 C. extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.

 

 

Yield:

Calories:

Fat:

Fiber: