Sherried Roquefort with Roast Onions 

The sweetness of the onions is the perfect match for the salty cheese and the little boost of sherry. 

Serves 4

600g red onions, peeled, halved and thinly sliced

1 tbsp extra virgin olive oil, plus extra for drizzling

1 tsp sherry vinegar or lemon juice

sea salt

120g roquefort

1 tbsp dry sherry

4 slices walnut or wholemeal bread

1-2 heaped tbsp finely chopped walnuts, toasted

• Preheat the oven to 190C/170C fan/gas 5. Spread the onions in a thin layer on a nonstick baking sheet, breaking them into rings as far as possible. Drizzle over a tablespoon of oil and toss to coat. Roast for about 35 minutes, stirring halfway through to ensure they caramelise evenly. Place them in a medium bowl and toss with a teaspoon of vinegar or lemon juice and a little salt. Leave to cool.

• Meanwhile crumble the roquefort into a medium bowl, drizzle over the sherry and gently combine without mashing the cheese to a paste. Toast the bread and loosely spread the cheese over the toast, pile with onions, scatter with toasted walnuts and drizzle with a little more oil.