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  • Prep
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  • Total
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  • Servings
    6

Gorgonzola Ale Sauce

Ingredients

  • 2 pounds (about 7 cups) yellow onions, diced
  • 1/4 cup olive oil
  • 3/4 cup amber ale
  • 1 teaspoon dried thyme
  • Salt, to taste
  • Pepper, to taste
  • Zest of 1 lemon
  • 2 tablespoons chives, minced
  • 2 tablespoons red bell pepper, minced
  • 2 cups (14 ounces) Treasure Cave® Crumbled Gorgonzola Cheese from Wisconsin
  • 6 porterhouse or strip steaks, grilled to desired doneness

Directions

  1. Sauté the onion in the oil over low heat until reduced by half, caramelized and golden brown — about 20 minutes.
  2. Then, stir in the ale and season with thyme, salt and pepper.
  3. Cook over low heat, until the liquid is reduced by one-third, and stir in the lemon zest.
  4. Add the chives and bell pepper and cook for 1 minute.
  5. Then, remove the sauce from heat and stir in the Treasure Cave® Crumbled Gorgonzola Cheese.
  6. Serve immediately over the grilled steaks.

Recipe courtesy of Wisconsin Milk Marketing Board

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