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

Recipe by Chef Kate
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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