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Background info: My husband really likes cheese. So, last week when I was grilling some steaks for dinner, I decided to attempt to make a cheese-butter to top off the steaks like they do at some restaurants. My initial research showed that the most common cheese to pair with steak was bleu cheese…but I don’t care much for that. So I settled for Gorgonzola, which I think is supposed to be a milder version of bleu cheese. (Please don’t quote me on that. All I know is that I don’t like regular bleu cheese, but I like Gorgonzola). The result was excellent, and may become a staple condiment to serve with steaks in our house. Next, I want to try it on a burger or maybe some grilled chicken.
4 tablespoons butter, softened*
1 tablespoon butter, softening not necessary
1/2 onion, diced
1 tablespoon oil
2 oz. Gorgonzola cheese crumbles
salt and pepper to taste
Place the unsoftened 1 TBSP of butter and 1 TBSP of oil in a skillet and heat over medium heat. Add diced onion , salt and pepper, and stir occasionally until deeply carmelized, about 30 minutes. Remove from heat and allow to cool. In a small bowl, add Gorgonzola to the softened butter and mash together until evenly distributed. Add about half of the cooled onions to the mix, so that it looks something like this:
Store in refrigerator. Scoop onto steaks just before serving. Sprinkle with remaining carmelized onions if desired.
*To soften butter, you can let it sit out at room temperature for a half an hour or so, you can place it in a bowl near the hot stove where you are carmelizing the onions, or you can microwave it for a few seconds.