Gorgonzola Ale Sauce
- 5 pounds onion, diced
- ¾ cup olive oil
- 1½ cups amber ale
- Salt and pepper, to taste
- 2 teaspoons dried thyme
- Zest from 2 lemons, finely chopped
- ¼ cup minced chives
- ¼ cup minced red bell pepper
- 6 cups (24 ounces) crumbled Gorgonzola
Instructions:
You can serve this sauce on top of grilled steak, lamb or chicken.
- Caramelize the onion in oil over low heat until reduced by half and golden brown. Stir in the ale, and season with salt, pepper and thyme; cook over low heat until reduced by one-third. Stir in the lemon zest; reserve.
- Heat ⅓ cup of the onion mixture until it boils.
- Add 1 teaspoon each of the chives and the bell pepper; cook 1 minute. Remove from the heat and stir in the cheese; serve immediately over grilled steak or chicken.