Andreasviestadonionpiewithjarlsbergandthyme Recipes

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

Ingredients

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

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

Ingredients

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.

JARLSBERG CHEESE DIP

Jarlsberg Cheese Dip image

I have taken the liberty of doubling this recipe because I have yet to meet a single person who didn't rave about the taste, eat too much of it, and then beg for the recipe! Now I am giving it to the world so I won't have to make it anymore. I think I have made it over 500 times...seriously. Serve hot with sturdy crackers.

Provided by sarah s

Categories Cheese Dips and Spreads

Time 45m

Yield 32

Number Of Ingredients 5

Ingredients

7 tablespoons butter
2 sweet onions (such as Vidalia®), thinly sliced
1 pound Jarlsberg cheese, shredded
2 cups mayonnaise (such as Hellman's®)
1 pinch paprika, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 7 to 12 minutes. Cool.
Stir onions, Jarlsberg cheese, and mayonnaise together in a large bowl. Spread cheese mixture into 2 pie dishes. Sprinkle the tops with paprika.
Bake in the preheated oven until dip puffs slightly and cheese is melted, 25 to 30 minutes.

Nutrition Facts : Calories 178 calories, Carbohydrate 2.1 g, Cholesterol 24.8 mg, Fat 17.3 g, Fiber 0.2 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 123.3 mg, Sugar 0.7 g

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