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