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Nutrition Facts
Serving Size 1 (466g) Recipe makes 4 servings
Calories 445
Calories from Fat 195		(43%)
Amount Per Serving		%DV
	Total Fat 21.7g	33%
	Saturated Fat 12.3g	61%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 60mg		20%
Sodium 583mg		24%
Potassium 529mg		15%
Total Carbohydrate 39.9g		13%
	Dietary Fiber 2.8g	11%
	Sugars 12.7g
Protein 18.3g		36%
detailed view... how is this calculated?

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

Recipe #116061 | 40 min | 40 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Chef Kate
Apr 10, 2005

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.

SERVES 4 (change servings and units)

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

1
Heat butter over medium heat in a pot wide enough to give the onions room to saute.
2
Add onions, oregano and bay leaves and saute for twenty minutes, stirring occasionally.
3
Add the port wine and cook for 2 minutes, allowing alcohol to cook off.
4
Remove bay leaves.
5
Preheat broiler.
6
Add chicken stock and bring to a boil.
7
Pour soup into individual ovenproof bowls, placing a slice of bread on top of each bowl.
8
Divide the grated Jarlsberg among the bowls.
9
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.
10
Enjoy!

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Browse similar recipes by category

Course > Soups
Main Ingredient > Vegetables > Onions
Cuisine > European
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: AmandaInOz

On Jun 18, 2007

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!

0 people found this review helpful

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From: kiwidutch

On Jun 16, 2006

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 !

1 person found this review helpful

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From: Jewelies

On Jun 12, 2005

Magnificant! What a fabulous flavour. I took Latchy's advice and doubled the port and also cooked it for longer than stated, in fact I let it simmer away all afternoon. Whatever you do don't omit the Jarlsberg cheese stage, it's essential for this recipe. Thanks Chef Kate for a winner.

2 people found this review helpful

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From: Latchy

On Jun 10, 2005

This soup was just so good, I halved the basic recipe except for the port as I thought it would give off a lot of flavour, which it did. I used a sour dough rye for the bread and the Jarlsberg cheese, which happens to be one of my favourites. Thanks for a great receipe.

2 people found this review helpful

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