Adapted from Sampler Guide to Wisconsin Specialty Cheese and Craft Beer. A savory, robust sauce to serve with grilled steak or poultry.

Ingredients:

• 1¼ pounds onions, diced
• 1 – 1½ tsp lemon zest
• 1/4 cup olive oil
• 1/4 cup minced chives
• 1/2 cup amber ale
• 1/4 cup minced red bell pepper
• 1/2 tsp dried thyme
• 1/3 pound Gorgonzola, crumbled
• Salt & pepper, to taste

Directions:

Caramelize onions in the olive oil over medium heat until golden brown, about 30 minutes. Stir in ale and season with salt, pepper, and thyme. Cook over medium-low heat until reduced by one-third, about 10 – 15 minutes. Stir in lemon zest. Purée in food processor or with hand blender. (Recipe can be made ahead to this point. Refrigerate until ready to proceed.)

Bring onion-beer mixture to a boil over medium-high heat. Add chives and bell pepper; cook 1 minute. Remove from heat and stir in crumbled Gorgonzola. Serve immediately.

Makes 1½ cups

Per 1/4 cup serving: 217 calories (68% calories from fat); 17.3g total fat; 6.7g saturated fat; 22.6mg cholesterol; 355mg sodium; 9.9g total carbohydrates; 6.8g protein