Roasted Sweet Onions with Cabrales Blue Cheese

• 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

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

vidalia, olive oil, cabrales, extravirgin olive oil, sherry wine vinegar, almonds, fresh chives

Taken from www.epicurious.com/recipes/food/views/roasted-sweet-onions-with-cabrales-blue-cheese-109062 (may not work)