Roasted Sweet Onions with Cabrales Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If Cabrales is difficult to find in your area, it can be ordered on-line from . 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. 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 |
Directions:
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.)
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.
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