ROASTED RED ONIONS WITH BLEU CHEESE AND WALNUT BUTTER
BLEU CHEESE AND WALNUT BUTTER:
4 T. (1/2 stick) unsalted butter, room temp
2 oz. blue-veined cheese, such as Stilton or Danish blue, room temp
1/3 c. coarsely chopped walnuts
1/8 t. pepper
Combine butter and cheese; stir in nuts and butter. Scrape onto plastic wrap; shape into 6-inch log. Wrap and chill until firm, 1 hour. Makes 1 cup.
ROASTED RED ONIONS:
8 medium red onions
1 T. vegetable oil
Peel onions and brush lightly with oil. Place in shallow baking dish. Cover with foil and bake 30 minutes. Uncover and baste with pan juices. Bake, uncovered, until tender when pierced with a skewer, 25 to 30 minutes. Cut eight slice from half the butter log placing one on each onion. Cover and keep warm. Serve with roast.