Andreas Viestad's Norwegian Red Onion Soup With Port and Jarlsbe
"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."
photo by kiwidutch
- Ready In:
- 40mins
- Ingredients:
- 8
- 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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Reviews
-
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. -
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 -
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! -
Kate, I liked this.. but an old friend of the family used to make a similar recipe to this (sadly I never got to get the recipe)and her's is the benchmark that I am striving to find again in a recipe anywhere. This recipe is good .. and I would make this again as it's tastey and full of flavour, please see my rating system, an excellent 4 stars :) Thanks ! -
Absolutely wonderful! Great depth of flavour. I used 8 onions as the red onions I had on hand were extremely small and I wanted to ensure there would be enough (there was!). The Port provided lots of flavour and was a brilliant addition. Used rye bread and Swiss Gruyere as Jarlsberg is unavailable here. Super recipe. Easy to make, very fast, filling - I'll be making this a lot over the winter.
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Tweaks
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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!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
