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Melt 1 tbsp butter in a medum skillet over medium high heat. When the butter has melted, add 1/2 sweet onion, thinly sliced.
Sauté onions until they are begining to carmelize, about 5-6 minutes, then add 1/3 cup heavy cream and bring to a boil.
Reduce heat to medium and add 3-4 tbsp creamy blue cheese and season with kosher salt and freshly ground black pepper. Serve with grilled steak.
