Wisconsin Gorgonzola Ale Sauce

• Two cups diced onion 
• 2 tablespoons olive oil 
• cup amber ale 
• teaspoon dried thyme 
• Salt and pepper to taste 
• 1 teaspoon minced lemon zest 
• 1 tablespoon minced red bell pepper 
• 1 cup crumbled Wisconsin Gorgonzola cheese 

Caramelize onions with olive oil in a nonstick skillet over low heat, cooking until reduced by half and golden brown. Stir in ale, and season with thyme, salt, pepper, lemon zest, chives, and bell pepper. Stir in crumbled Gorgonzola while the sauce is still warm. Serve immediately over grilled steak, lamb or chicken.