Grilled Tri-Tip with Roasted Onion and Blue Cheese Cream Sauce

This is a recipe that started out in Todd English's Olives Table cookbook that has evolved a bit over time, most recently by replacing the rosemary in the original recipe with fresh thyme. The smokiness of the ham is a beautiful accent to the sweetness of the onions and the earthiness of the time. Delicious. We serve this with a big hunk of grilled tri-tip and a tasty glass of Syrah or Cabernet Franc.

Roasted Onion and Blue Cheese Cream Sauce
For the Roasted Onions:
   2 very large Vidalia (or other sweet) onions
   1 tablespoon olive oil
   2 tablespoons fresh thyme leaves
   1 teaspoon kosher salt
   1/2 teaspoon fresh ground black pepper

For the Sauce:
   2 tablespoons butter
   2 roasted onions, roughly chopped
   1/2 cup finely minced smoked ham
   2 teaspoons chopped fresh thyme
   4 scallions, finely minced
   1 cup heavy cream
   4 oz blue cheese (we used a Danish blue), crumbled

To prepare the onions, preheat an oven to 450° F. Cut off the tops and bottoms of the onions and peel them. Toss peeled onions with oil, thyme, salt, and pepper to coat. Place on a baking sheet and roast for 20 minutes. Reduce heat to 350° F and continue to roast for 30-60 minutes or until very soft. Remove from oven and set aside until cool enough to chop. This can be done a day in advance; refrigerate onions until ready to use.

For the sauce, melt the butter in a large skillet and add the onions. Sauté 5-10 minutes over moderately high heat, then stir in the ham. Cook for 5 more minutes, stirring occasionally, then stir in thyme and scallions. Cook for 10-15 minutes more, stirring occasionally, until the onions start to caramelize slightly. Stir in the cream and blue cheese and simmer over very low heat for 10-15 minutes, until the blue cheese melts into the sauce and the sauce thickens slightly. Serve with a big hunk of red meat and enjoy.

Serves 2-4.