Ingredients

The following ingredients have 4 Servings
  • 4 yellow onions (these are also known as sweet onions, vidalia work great.)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 oz pancetta (chunks)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup Sherry
  • 1 cup heavy cream
  • 2 tsp fresh rosemary (chopped)
  • 2 green onions (green and white parts, thinly sliced)
  • 1/2 cup Gorgonzola cheese (crumbled)
  • 4 ribeye steaks (about 1 1/2-inces thick, each)
  • Coure sea salt (for finishing)

Instruction

  • Pre-heat oven to 375 F.
  • Rub the onions with the oil and place them on a baking sheet.
  • Bake the onions for 40 minutes, rotating a couple time along the way.
  • When the onions are cool enough to handle, peel them and roughly cut them into slices.
  • In a large pan (a Dutch oven works well), heat the butter over medium-high heat.
  • Add the pancetta and cook until the fat has started to render, about 4 minutes.
  • Now, dump in the roasted onions, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
  • Cook, stirring frequently, until the onion has begun to darken in color, about 20 minutes.
  • Pour in the Sherry and deglaze the pot by scraping up the browned bits on the bottom.
  • Cook until most of the liquid has cooked off, about 2 minutes.
  • Add the cream, rosemary and green onions and cook until slightly thickened, about 4 minutes.
  • Add in the Gorgonzola and stir until the cheese has melted and is smooth.
  • Meanwhile, cook the steaks either on your grill, or on the stove with a cast iron skillet or grill pan. About 4 minutes per side for medium rare.
  • Transfer the steaks to a carving board and let rest for 5 minutes,
  • Sprinkle some coarse sea salt over the top of the steaks.
  • Cut the steaks into diagonal slices.
  • Reheat the onion mixture and spoon onto plates and then top with steak slices.