Gorgonzola Fondue

From: Chef Cenobio Canalizo, Michael Jordan’s The Steak House N.Y.C. Yield: 5 cups.

3 cups heavy cream
6 oz. Stilton cheese, crumled
8 oz. imported Gorgonzola, crumbled
2 oz. roux
¼ cup white onions, diced
4 cloves garlic, sliced
2 sprigs fresh thyme, chopped
to taste, kosher salt and ground white pepper

Make a roux by heating 2 oz. butter until melted and then whisking in 2 oz. all-purpose flour. Cook the roux for 2 minutes; remove from heat and reserve warm.

In a thick-bottomed saucepot, sauté onions and garlic in 1 Tbsp.  blended oil, until lightly brown. Add heavy cream and bring to a boil. Whisk in Gorgonzola and Stilton cheeses. After mixture returns to a simmer, whisk in the roux a little at a time until a slightly thick sauce is made. Remove from heat and reserve.