Roasted Sweet Onions with Cabrales Blue Cheese

Roasted Sweet Onions with Cabrales Blue Cheese

Savory, sweet roasted onions and sharp, salty blue cheese make a delicious tapa that pairs beautifully with a crisp, fragrant Spanish Albariño. This simple recipe is based on a dish served by chef José Andrés at his restaurant Jaleo, and can be easily adjusted to make as many servings as you like.

Makes 8 servings.


  • 2 large Vidalia or other sweet onions
  • 4 ounces Cabrales* or other strong blue cheese, crumbled
  • 3 tablespoons extra-virgin olive oil (plus more to roast onions)
  • 1/2 teaspoon cider vinegar
  • 1 egg yolk
  • Fresh lettuce leaves (such as Boston or butter head lettuce)
  • 1/2 cup pine nuts, lightly toasted
  • 1/3 cup chopped fresh chives

*Note: If Cabrales is difficult to find in your area, it can be ordered online from Italian Gorgonzola can also be substituted.


Slice onions into half-inch rounds, rub with olive oil, and roast in the oven at 350°F for about half an hour, or until browned and soft. Remove from oven, and carefully peel off the papery outer skin of the onio. Let sit to room temperature.

To make the dressing, combine 3 tablespoons olive oil and 1/2 teaspoon cider vinegar with egg yolk, and shake to mix well. Dress the lettuce leaves using about 3/4 of the dressing, and plate.

Arrange the cooled onions on the dressed lettuce leaves, and sprinkle with crumbled Cabrales, toasted pine nuts, and chives. Drizzle with remaining dressing, and serve.