By chef Carmine Accogli

2 tbsp unsalted butter
1 small yellow onion, diced
2 oz. bourbon
2 tbsp all-purpose flour
2 cups 2% milk
1 cup Gorgonzola cheese, crumbled
1 cup 35% cream
1 tsp fresh parsley, chopped
1/2 tsp fresh thyme, chopped
freshly ground black pepper

1. Heat butter in a saucepan over medium-high heat until foamy; add onion and sauté until soft and light in colour.
2. Deglaze pan with bourbon and stir in flour. Cook flour, stirring frequently, for about 1 minute. Slowly whisk in milk until smooth.
3. Add cheese, then stir in cream. Bring to a boil, whisking occasionally (do not leave unattended!), and lower heat to low as soon as sauce begins to bubble and rise in height.
4. Add fresh herbs and season with salt and pepper to taste. Serve with Carm's nonno's gnocchi or your favourite fresh pasta.