mickers gorganzola sauceI usually use this with gnocchi but it also goes great on a piece of meat.
First make a basic alfredo
handful of yellow onion (one large or two small) - Diced - not chopped, Diced.
couple cloves of garlic - diced.
few pats of butter
melt the butter, add the garlic.
once the garlic is cooked, but not yet turning brown
add onions and cook until transparent but not carmelized.
add on small container (pint?) of heavy cream
stir, simmer and reduce for a few minutes.
add some parmesian cheese (pinch, big pinch however much you like)
continue to stir and scrape the edges.
once it is alfredo (sticks to the back of the spoon without running right off)
add in a small handfull of crumbled gorganzola and stir in until melted and blended.