Andreas Viestad's Norwegian Red Onion Soup With Port and Jarlsbe
Ready In: 40 mins
Serves: 4
Ingredients
- 5 red onions, cut into 1/4 inch slices
- 3 -4 tablespoons unsalted butter
- 2 tablespoons fresh oregano, chopped
- 3 bay leaves
- 1⁄3 cup port wine
- 1 quart chicken stock
- 4 slices stale bread (I used a dark pumpernickel bread which was delicious)
- 1 cup jarlsberg cheese, grated
Directions
- Heat butter over medium heat in a pot wide enough to give the onions room to saute.
- Add onions, oregano and bay leaves and saute for twenty minutes, stirring occasionally.
- Add the port wine and cook for 2 minutes, allowing alcohol to cook off.
- Remove bay leaves.
- Preheat broiler.
- Add chicken stock and bring to a boil.
- Pour soup into individual ovenproof bowls, placing a slice of bread on top of each bowl.
- Divide the grated Jarlsberg among the bowls.
- 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.
- Enjoy!
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