I had some gorgonzola left over from the other night and I decided to make some pasta with a gorgonzola and caramelized onion sauce. This is a Bechamel sauce with cheese and caramelized onions. It was thick an sweet.
2 tablespoons butter
1/2 pound onions (sliced)
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/4 cup gorganzola
1/4 cup parmigiano-reggiano
2 tablespoons parsley (chopped)
salt & pepper to taste
1. Melt the butter in a sauce pan.
2. Add the onions and cook at med-low temperature until the onions are brown and caramelized, about 1 hour.
3. Melt the butter in a small sauce pan.
4. Add the flour and mix.
5. Add the milk, cheese, and onions and heat until the cheese is melted and the sauce is thick.
Penne with Asparagus and Mushrooms in a Gorgonzola Sauce