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.

ONION PIE WITH JARLSBERG AND THYME

Steps:

• In a large skillet, heat the butter over medium-high heat. Add the onions, garlic, bay leaf, peppercorns, cloves, and 1 teaspoon thyme leaves. Reduce the heat to medium-low, and cook until the onions are soft but not brown, about 20 minutes.
• Preheat the oven to 400 degrees.with rack on the lowest level. Line a medium ovenproof baking dish with puff pastry. Remove the cloves, peppercorns, and bay leaf from the onions, and discard. Place the onions on top of the puff pastry, and sprinkle with the cheese. Bake until golden brown, 20 to 25 minutes. Just before serving, sprinkle with remaining teaspoon thyme.

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!