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Andreas Viestad's Norwegian Red Onion Soup With Port And Jarlsbe Recipe

Indulge in Andreas Viestad's exquisite Norwegian Red Onion Soup! This recipe features sweet caramelized onions, rich port wine, and creamy Jarlsberg cheese, creating a symphony of flavors in every spoonful. Easy to follow instructions guide you through a 40-minute cooking journey resulting in a comforting and elegant soup perfect for a cozy night in or a special occasion. The slightly sweet and savory notes make this a truly unforgettable culinary experience.

Prep Time 40 mins
Cook Time 40 mins
Calories 442.5 kcal
Protein 37g
Rating 4.5 (11 Reviews)
Andreas Viestad's Norwegian Red Onion Soup With Port And Jarlsbe 81

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Andreas Viestad's Norwegian Red Onion Soup With Port And Jarlsbe

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How to Make Andreas Viestad's Norwegian Red Onion Soup With Port And Jarlsbe

  1. Melt 2 tablespoons of butter in a large, wide pot or Dutch oven over medium heat.
  2. Add 4 large thinly sliced yellow onions, 1 teaspoon dried oregano, and 2 bay leaves. Cook for 20 minutes, stirring occasionally, until the onions are softened and caramelized.
  3. Pour in 1/2 cup of ruby port wine and cook for 2 minutes, allowing the alcohol to evaporate slightly.
  4. Remove the bay leaves.
  5. Preheat your broiler to high.
  6. Add 4 cups of chicken stock to the pot and bring to a gentle boil.
  7. Ladle the soup into individual oven-safe bowls. Top each bowl with a slice of toasted crusty bread.
  8. Sprinkle 1/4 cup of grated Jarlsberg cheese over each bowl of soup.
  9. Place the bowls under the preheated broiler for 3-5 minutes, or until the cheese is melted and golden brown. Watch closely to prevent burning.
  10. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

50g

Fat

61g

Carbs

12g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Soups Stews Vegetables European Dietary Onions