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

May 08, 2023May 8, 20230 0

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

by The Chefin Soup

Prep

15 min

Cook

50 min

Ready In

65 min

Level

Easy

Rating

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

Nutrision Information

Servings Per Recipe

Calories

388

Sugar

13g

Fat

27g

This Norwegian red onion soup with port and Jarlsberg cheese is a delicious and comforting meal that's perfect for fall and winter. The soup is made with sweet, caramelized red onions that are simmered in chicken stock with a splash of port wine. The whole thing is topped with a slice of bread and a handful of grated Jarlsberg cheese, then baked until the cheese is golden and bubbly. The resulting soup is rich, hearty, and full of flavor.

Instructions

1.	In a large soup pot, melt the butter over medium heat.
2.	Add the sliced onions, oregano, and bay leaves, stirring to coat everything in the butter.
3.	Cook the onions, stirring occasionally, until they have softened and caramelized slightly, about 20 minutes.
4.	Increase the heat to high and add the port wine, stirring to scrape any browned bits from the bottom of the pot.
5.	Add the chicken stock and bring everything to a boil.
6.	Reduce the heat to a simmer and let the soup cook for an additional 20-30 minutes, until the flavors have melded together and the soup has reduced slightly.
7.	Preheat your oven to 350°F.
8.	Ladle the soup into four oven-safe bowls.
9.	Top each bowl with a slice of bread and a generous handful of grated Jarlsberg cheese.
10.	Place the bowls on a baking sheet and transfer them to the oven.
11.	Bake the soups for 10-15 minutes, until the cheese is melted and bubbly.
12.	Serve hot.

PROS

This soup is full of sweet, rich onion flavor and a hint of port wine.

The Jarlsberg cheese adds a melty, salty bite that pairs perfectly with the soup.

This recipe is a great way to use up stale bread.

CONS

This soup takes some time to make, so it’s not a quick weeknight meal.

Because it’s made with butter and cheese, it’s not the healthiest soup option.

HEALTH & BENEFITS

While this soup might not be the healthiest meal choice, it does have some benefits.
The onions are high in antioxidants and have anti-inflammatory properties.
They also contain prebiotics, which help feed the good bacteria in our gut and support digestive health.