This is fabulous! I put grilled steak on top of it and it was out of sight! I used 2 1/2 pounds of top round steak, 3/4" thick (you could also use boneless beef sirloin). I cut the steak in 4" x 4" pieces (I was aiming for "medallions") and grilled it outside-- in the dead of winter! I doubled the sauce but kept the pasta (fettucini) at 1 pound. I added the cheese while the sauce was still in the pan so that it would melt. This served 7-8 people. I served it to company at a small dinner party and it was fun to grill outside in January (I'm in Philadelphia)! Some of my guests followed me outside while I grilled. A beautiful, wonderful dish served with a simple green salad (spinach and cherry tomatoes) and red wine. What a hit!

This stuff is AWESOME! I made as is except halved the recipe as I only had a small hunk of gorgonzola to use. I will definitely be making this again. Thanks!

This is delicious! I was short an onion, so I added a little bit of agave nectar to make up the sweetness. I served it over tortellini with a sprinkle of parmesan and a lot of black pepper. Next time I'll try the arugula that was suggested earlier. That sounds lovely.

This was absolutely delicious. I served to my in-laws who just returned from a 5 star trip to Italy. After their 9 day trip to the land of Pasta, they loved it!! Changes? Only added Asparagus to the sauce & cooked until tender crisp. That added a nice touch of green - which otherwise is way to brown looking for the initial eye candy. Enjoy this sauce - easy, can make ahead, and tasty (one would think too tangy, but not so!)

It was good. I used red pepper flake olive oil, that gave it a tiny bit of heat. Maybe will use more cheese next time - and a different balsamic.

Fantastic! I have now made this twice, and although I think it is delicious as is, I think it is AMAZING with a couple changes - one rather weird-sounding. First - actually caramelize the onions. You cannot caramelize onions in only 10 minutes - sauteed onions are different from caramelized onions. This recipe really benefits from truly caramelized onions, which need to be cooked more slowly over a relatively low heat. Caramelized onions becomes wonderfully sweet - it's sort of amazing that you can get such a flavor from a regular onion (and I did use regular yellow onions.) The sweetness off-sets the gorgonzola cheese, and I think that many people who did not like the recipe might like it if they truly caramelized the onions. Also - the second time I made this, I added a lot of sea salt to the cooking onions, and then took a page from a pork chop recipe I think I invented - I mixed a LOT of balsamic vinegar (much more than called for), apple juice, and a bit more sea salt with the cooked onions, and let it reduce while still over heat. This is quite a departure from the recipe, but it added a wonderful sweet-savory flavor which went well with the cheese. It does not end up tasting like apple juice at all, and it also adds a bit more liquid. I also mixed the pasta/sauce with the cheese very well while it was still warm, so the cheese melted completely, forming just a creamy coating, and added chopped almonds for crunch and a subtle flavor. SO good.

I thought I would love this recipe because I love all of the ingredients on their own. But after making it, it seems to me to be a huge waste of Gorgonzola. I'm sorry.

This was excellelnt! My husband said I had outdone myself! Thanks

This is good...but it's just missing something. You really have to love the pungency of the gorgonzola to like this dish, but even then, it's a little much. The sweetness of the caramelized onions are the star of the show - but it needs more sweet. I'll put it this way, there is a reason I love to put dried cranberries and candied nuts on my salads to compliment the pungent gorgonzola. This dish too needs something bright/tangy/or sweet to help compliment and complete it. I just don't know what that is. But if you're trying it as is I really enjoyed adding mushrooms, cherry tomatoes, and spinach to the mix.

I really didn't enjoy this. I thought about using Cambezola, rather than Gorgonzola and wish I had gone with my instinct because the Gorgonzola was just too much. However, for anyone who loves gorgonzola, go ahead and try it out. You may like it.