Andreas Viestad Onion Pie With Jarlsberg And Thyme Recipes

ANDREAS VIESTAD ONION PIE WITH JARLSBERG AND THYME

Steps:

• In large skillet, heat butter over medium-high heat; add onions, garlic, bay leaf, peppercorns and cloves.
• Reduce heat to medium-low and cook until onions are soft, but not brown; about 20 minutes.
• Season with salt to taste.
• Line medium-size overproof dish with puff pastry (roll your pastry to fit the size of your dish) Set aside.
• Remove cloves, peppercorns and bay leaf from onions and discard.
• Place onions in dish, add cheese and 1 teaspoon of the thyme.
• Bake in 400F oven on lowest rack until golden brown, about 15 minutes.
• Just before serving, sprinkle with remaining fresh thyme leaves.

ANDREAS VIESTAD'S NORWEGIAN RED ONION SOUP WITH PORT AND JARLSBE

Steps:

• 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!