Funk me - Gorgonzola e noci sauce

One the creamiest sauces ever.
Not for everybody: unfortunately Gorgonzola (the cheese, not the town) is not loved by everybody for its pungent smell.
This is my interpretation.

Yield: 4-6 servings.

• 1 red onion (half cut brunoise and half in thin slices)
• 1 garlic clove
• 30ml extra-virgin olive oil or 40gr butter
• 100gr Gorgonzola (here another veined cheese with a similar taste)
• 330ml of cream
• 40gr of walnuts
• salt
• pepper
• parsley, chopped

Gently fry half of the onion and the garlic (10 minutes).

Add the cream and shortly after the Gorgonzola in pieces. Wait until it melts. Don't let it cook for too long or the casein will denature and go to the bottom. You're looking for something similar to fondue here.

Add all the remaining ingredients.