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  • Red Onion Soup with Port and Jarlsberg
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    This is a warming onion soup with a hint of sweetness from the port wine. Portugal is a longtime trading partner of Norway -- Portugal has been one of the main markets for Norwegian dried and salted cod. In return we got, among other things, port wine.
    By Andreas Viestad

    Red Onion Soup with Port and Jarlsberg

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    Servings: 4

    PREPARATION:

    • 1

      Heat the butter over medium heat in a wide pot. Add the onion, oregano and bay leaves and sauté for 20 minutes, stirring every now and then.

    • 2

      Add the port wine. Cook for 2 minutes to let the alcohol evaporate, and remove the bay leaves. Add chicken stock and bring to boil.Add the port wine. Cook for 2 minutes to let the alcohol evaporate, and remove the bay leaves. Add chicken stock and bring to boil.

    • 3

      Preheat the broiler on your stove.

    • 4

      Pour the soup into ovenproof bowls and place a slice of bread on top. Add a generous amount of Jarlsberg cheese to each slice of bread. Place under the broiler for 3-5 minutes until the cheese has melted and is turning light brown.

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  • Servings: 4

    PREPARATION:

    • 1

      Heat the butter over medium heat in a wide pot. Add the onion, oregano and bay leaves and sauté for 20 minutes, stirring every now and then.

    • 2

      Add the port wine. Cook for 2 minutes to let the alcohol evaporate, and remove the bay leaves. Add chicken stock and bring to boil.Add the port wine. Cook for 2 minutes to let the alcohol evaporate, and remove the bay leaves. Add chicken stock and bring to boil.

    • 3

      Preheat the broiler on your stove.

    • 4

      Pour the soup into ovenproof bowls and place a slice of bread on top. Add a generous amount of Jarlsberg cheese to each slice of bread. Place under the broiler for 3-5 minutes until the cheese has melted and is turning light brown.

    Print Friendly
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