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neck chops with Roquefort sauce

Ingredients:
1 onion
1 tablespoon butter
100 ml broth
50 ml dry white wine
1 bay leaf
50 g crème fraiche
50-80 g Roquefort or Gorgonzola
pepper

Preparation: Chop the onion finely
and fry in butter. Pour in the broth, add the bay leaf and simmer for about 10 minutes.
remove from heat and add the wine. Short heat and melt the cheese in it can be diced. Stir in the crème fraiche and aufmixen briefly with the Magic Wand.

This was it, besides the aforementioned veal cutlet, fried noodles and salad.

PS: the sauce is so awesome that I've done this now with more and extra items scraping.