Remove the papery layers of onion.

Cut off the top of the onion then stand on that end and cut the onion in half through the root end.

Cut the two halves into thin slices.

Melt butter in a skillet over medium-low heat.

Add onions and salt and pepper to taste.

Stir the onions so they get thoroughly mixed with the butter.

Cook for about 45 minutes stirring occasionally until the onions have reduced by about half and take on a dark brown translucent color.

Butter one side of each slice of bread.

On the opposite face of two of the slices spread half the crumbled Gorgonzola.

Scoop about half the onions onto each of these halves.

Sprinkle the rest of the cheese on top and cover with the rest of the bread.

Cook at 325° for four minutes per side with a melting dome so the Gorgonzola melts well.

Makes two sandwiches.