Peel the onions, then cut a cross down from the top of each one to the root. Place them in a roasting tin of some sort and drizzle them with olive oil. A fruity oil is best. Place the onions, covered with foil, in a medium-hot oven (350) and roast for about forty-five minutes.
Remove the foil, spoon some of the oil over the onions and return them to the oven, without the foil, for a further fifteen minutes till golden and soft. Slice some cheese thinly. It honestly does not matter what sort it is, use whatever you have. Camembert is just as suitable as Cheddar. Place the cheese on top of the onions, as much or little as you like, then return them to the oven till the cheese has started to melt. Eat as soon as the cheese becomes molten.
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