70 mlolive oil2onions, finely chopped25 gm(¼ cup) walnut halves100 gmRoquefort Papillon90 gmFrench-style crème fraîche, or to tasteTo serve:celery heart stalks
Heat 1½ tbsp oil in a saucepan over medium heat, add onion, cook, covered and stirring occasionally, until onion is soft and transparent (15-20 minutes), then uncover and stir occasionally until caramelised (20-30 minutes). Transfer to a bowl and cool.
Meanwhile, heat remaining oil in a small frying pan over medium heat, add walnuts and sauté until golden (2-4 minutes). Drain on absorbent paper, cool, then coarsely chop and set aside.
Smooth Roquefort with a fork until creamy, add crème fraîche and caramelised onion, beat to combine and season to taste with freshly ground black pepper. Serve topped with walnuts, with celery stalks (and a pâté knife for spreading) to the side.