Andreas Viestad Onion Pie With Jarlsberg And Thyme Recipes

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ONION PIE WITH JARLSBERG AND THYME



Onion Pie with Jarlsberg and Thyme image

Note: This recipe has been adapted from "Kitchen of Light: New Scandinavian Cooking with Andreas Viestad" by Andreas Viestad. Text copyright 2003 by Andreas Viestad. Photographs copyright 2003 by Mette Randem. Reprinted by permission of Artisan.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

2 tablespoons unsalted butter
4 to 5 red onions, cut into 1/2-inch slices
2 cloves garlic, sliced
1 bay leaf
5 black peppercorns
2 to 3 whole cloves
2 teaspoons fresh thyme leaves
Fine sea salt
1 sheet puff pastry (thawed if frozen)
1 cup grated Jarlsberg, Gouda, Parmesan, or Gruyere cheese

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 ONION PIE WITH JARLSBERG AND THYME



Andreas Viestad Onion Pie With Jarlsberg and Thyme image

Taken from "Kitchen of Light". In Norway this pie is usually made with Jarlsberg or Gouda, but equally good made with Gruyere.

Provided by Elly in Canada

Categories     Lunch/Snacks

Time 50m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
4 -5 red onions, cut into 1/2 inch slices
4 garlic cloves, sliced
1 bay leaf
5 black peppercorns
2 -3 whole cloves
sea salt
1 sheet puff pastry, thawed, if frozen
1 cup grated jarlsberg cheese (or cheese you prefer)
2 teaspoons fresh thyme, remove leaves from stem

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.

Nutrition Facts : Calories 565.2, Fat 38.4, SaturatedFat 15.5, Cholesterol 45.6, Sodium 220.6, Carbohydrate 41.6, Fiber 2.6, Sugar 5.6, Protein 14.7

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



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

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.

Provided by Chef Kate

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

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

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!

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