Blue Cheese-Stuffed Burger With A Crucial Secret: Zin-Onion Marmalade

• 3 pounds ground chuck
• 3/4 cup (about 6 ounces) crumbled blue cheese
• 1 tablespoon coarse sea salt, preferably gray salt
• 1 teaspoon freshly ground black pepper
• 6 sourdough or small levain rolls
• 2 medium red onions
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon coarse sea salt, preferably gray salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons finely chopped fresh thyme
• 2 cups Zinfandel

1. Slice off the ends of the onions, halve the onions from end to end, then peel them.
2. Slice each half into thin half-moons.
3. You should have about 4 cups of sliced onions.
4. Set aside.
5. Heat a large saucepan over high heat.
6. When the pan is hot, pour in the olive oil.
7. When the oil is hot, add the onions, salt and pepper.
8. Decrease the heat to medium-high, and cook, stirring occasionally, until the onions are caramelized, 8 to 10 minutes.
9. Sprinkle in the thyme and cook for 1 minute more.
10. Pour in the Zinfandel and cook until the sauce has reduced by about two-thirds, 4 to 5 minutes.
11. Take the pan off the heat and let the marmalade cool while you make the burgers.

ground chuck, blue cheese, salt, freshly ground black pepper, sourdough, red onions, extra virgin olive oil, salt, freshly ground black pepper, thyme, zinfandel

Taken from www.foodrepublic.com/recipes/blue-cheese-stuffed-burger-recipe-with-a-crucial-secret-zin-onion-marmalade/ (may not work)