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
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.)
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.
Makes 8 servings.