- 1 onion
- 2 cloves garlic
- 1 (liquid) cup whipping cream
- butter
- 1/2 (dry) cup bleu cheese, crumbled
- salt
- pepper
Peel the onion and slice it into medium (1/8 inch) slices. Quarter into strips, sautee in butter over medium heat. Crush the garlic and add to the sautee. When onions soften, add cream. Stir until the cream absorbs all the oil from the sautee, turning a light caramel color. Strain out the solids and discard them or conserve for later use in another recipe. Return the liquid to a saucepot and place over low heat. When the cream begins to steam but before it boils, add bleu cheese crumbles, about a tablespoon at a time, stirring evenly and continuously. Finish with salt and pepper to taste.
You put this on beef. You don’t worry about the consequences when you do it.
