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    You are in: Home / Recipes / Andreas Viestad's Norwegian Red Onion Soup With Port and Jarlsbe Recipe
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    Andreas Viestad's Norwegian Red Onion Soup With Port and Jarlsbe

    Andreas Viestad's Norwegian Red Onion Soup With Port and Jarlsbe. Photo by kiwidutch

    1/4 Photos of Andreas Viestad's Norwegian Red Onion Soup With Port and Jarlsbe

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Chef Kate's Note:

    From Andreas Viestad, a lovely, slightly sweet, onion soup. Prep time includes cooking time because you do have to stir now and then while the onions saute.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat butter over medium heat in a pot wide enough to give the onions room to saute.
    2. 2
      Add onions, oregano and bay leaves and saute for twenty minutes, stirring occasionally.
    3. 3
      Add the port wine and cook for 2 minutes, allowing alcohol to cook off.
    4. 4
      Remove bay leaves.
    5. 5
      Preheat broiler.
    6. 6
      Add chicken stock and bring to a boil.
    7. 7
      Pour soup into individual ovenproof bowls, placing a slice of bread on top of each bowl.
    8. 8
      Divide the grated Jarlsberg among the bowls.
    9. 9
      Place under the broiler for three to five minutes until cheese has melted and begins to brown -- watch it to make sure cheese does not burn.
    10. 10
      Enjoy!

    Browse Our Top Onions Recipes

    Ratings & Reviews:

    • on February 26, 2012

      15

      My Norwegian wife tried this. We even had Jarlsberg in the house. We essentially threw it out. Sickeningly sweet and not very flavorful, and not worth the effort. She will continue making her French Onion soup instead, which is worth the effort.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2010

      55

      I am rating this just from taste testing the cooking spoon - it is still simmering and I know it will be fab - I used 2/3 cup dry red wine and I don't have jarlsberg but will sub in some good quality cheese. We don't usually have a big bag of RED ONIONS on hand so I was glad to find this recipe. Will make again

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 18, 2007

      55

      I am happy to report that if you accidentally grab the identical looking bottle of Tawny Port instead of the Ruby Port it still comes out beautifully. Fantastic soup! The Jarlsberg really makes it. Thanks for a great winter recipe Chef Kate!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Andreas Viestad's Norwegian Red Onion Soup With Port and Jarlsbe

    Serving Size: 1 (466 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 442.5
     
    Calories from Fat 195
    44%
    Total Fat 21.6 g
    33%
    Saturated Fat 12.3 g
    61%
    Cholesterol 60.4 mg
    20%
    Sodium 542.7 mg
    22%
    Total Carbohydrate 38.8 g
    12%
    Dietary Fiber 3.1 g
    12%
    Sugars 12.6 g
    50%
    Protein 18.5 g
    37%

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