Best 4 Andreas Viestads Norwegian Red Onion Soup With Port And Jarlsbe Recipes

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Indulge in a culinary journey to Norway with Andreas Viestad's Norwegian Red Onion Soup, a symphony of flavors that will warm your soul and tantalize your taste buds. This traditional Norwegian soup is a delightful union of sweet red onions, rich beef broth, and a touch of port wine, all harmoniously blended together to create a hearty and comforting dish. Served with a generous helping of melted Jarlsberg cheese, this soup embodies the essence of Norwegian comfort food.

Accompanying the main recipe, you'll also discover variations to suit diverse dietary preferences. The vegetarian version of the soup relies on vegetable broth instead of beef broth, offering a flavorful and satisfying alternative. For those seeking a taste of the sea, the seafood version incorporates shrimp and cod, transforming the soup into a delightful seafood medley. And for a touch of indulgence, the luxurious lobster version elevates the soup to a gourmet masterpiece.

Each recipe is meticulously detailed, guiding you through the preparation process with precision. From selecting the finest red onions and searing them to perfection, to simmering the broth and adding the finishing touches, these recipes ensure that you can recreate the authentic flavors of Norway right in your own kitchen.

Let's cook with our recipes!

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!

RED ONION SOUP



Red Onion Soup image

Some recipes just don't have to be complicated. Such as this one, from Bon Appetit's "Deliciously Light". Only 4 ingredients away from a comforting bowl of one of America's favorite soups.

Provided by FLUFFSTER

Categories     Onions

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 4

3 tablespoons extra virgin olive oil
1 1/2 lbs red onions, peeled and sliced
2 tablespoons all-purpose flour
3 (14 ounce) cans beef broth

Steps:

  • Heat 3 tablespoons oil in heavy large pot over med-high heat.
  • Add onions and sauté until brown, about 25 minutes.
  • Sprinkle flour over sautéed onions; stir 2 minutes.
  • Gradually mix in broth, scraping up browned bits from pan bottom.
  • Simmer 15 minutes.
  • Working in batches and using on/off turns.
  • blend soup in processor to coarse puree.
  • Return soup to pot and bring just to simmer.
  • Season with salt and pepper.
  • Ladle soup into bowls.

Nutrition Facts : Calories 228.7, Fat 13.3, SaturatedFat 1.4, Cholesterol 3, Sodium 2312.4, Carbohydrate 20.1, Fiber 2.5, Sugar 7.3, Protein 9.8

RED ONION SOUP



Red Onion Soup image

SOUP'S ON! Served with a lightly dressed green salad, this savory red onion soup is hearty and filling enough for a light supper. Enjoy!

Provided by Feast Your Eyes

Categories     Stocks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

6 large red onions
4 tablespoons butter
1 teaspoon white sugar
kosher salt
fresh ground black pepper
1 tablespoon all-purpose flour
1 cup red wine
5 cups chicken stock
3/4 teaspoon dried thyme (rub between fingers to waken flavor)
4 slices crusty Italian bread
1 cup swiss cheese, grated
2 tablespoons fresh parsley, coarsely chopped
1 bunch chives, snipped fine

Steps:

  • Slice onions, thinly.
  • Melt three (3) tablespoons of the butter in a large skillet; stir in sugar. Add onions and one (1) teaspoon of salt; cook over medium low heat - stirring occasionally until golden and tender (30 to 40 minutes).
  • Stir in flour until well blended with the onions and pan juices. Add wine and cook an additional five (5) minutes.
  • Add chicken stock and thyme; cook fifteen (15) minutes. Stir occasionally. Season to taste with salt and pepper.
  • Meanwhile, preheat oven to 350°F.
  • Butter bread on both sides using the remaining one (1) tablespoon of butter. Transfer to baking sheet; sprinkle with cheese. Bake until golden brown (about 10 minutes).
  • Add parsley to soup, give a big stir. Ladle into warmed soup bowls, top with cheese toast, and garnish with chives.
  • Soup will hold for up to five (5) days.

Nutrition Facts : Calories 523.4, Fat 23.6, SaturatedFat 13.3, Cholesterol 64.4, Sodium 689.8, Carbohydrate 49.1, Fiber 3.9, Sugar 16.3, Protein 19.1

ANDREAS VIESTAD'S PORK RIB ROAST WITH CLOVES



Andreas Viestad's Pork Rib Roast With Cloves image

Make and share this Andreas Viestad's Pork Rib Roast With Cloves recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (4 lb) pork rib roast, with rind and fat, bones cut at 3-inch intervals (have the butcher do this)
1 tablespoon fine sea salt
2 teaspoons fresh ground black pepper
3 oranges
2 tablespoons chopped fresh sage
clove
2 lbs russet potatoes, quartered
1 lb onion, quartered

Steps:

  • Place the meat skin side up on a cutting board. With a sharp heavy knife, cut through the rind and fat to make a crosshatch pattern with 1-inch squares.
  • With a thin sharp knife, make a small slit in each square. (This is where you will insert the cloves; you could insert them now, but I have found that all the handling is likely to break off most of the nice-looking tops of the cloves).
  • Rub the meat with the salt and pepper.
  • Place the meat in a baking dish.
  • Cut 1 orange in half and squeeze the juice over the meat.
  • Slice another orange and place the slices under and over the meat.
  • Cover and refrigerate for 1 to 2 days, turning three or four times.
  • Preheat the oven to 400°F.
  • Discard the orange and place the meat fat side down in a roasting pan.
  • Insert the sage between the cut ribs.
  • Turn the meat skin side up. Cut the remaining orange in half and squeeze the juice over the meat.
  • Cut the orange halves into smaller pieces and place them under the meat.
  • Insert a clove in each of the slits in the fat.
  • Cover the roast with foil.
  • Place the roasting pan in the middle of the oven and roast for 45 minutes.
  • Remove from the oven and reduce the temperature to 350°F.
  • Remove the foil and Remove the meat from the pan and add potatoes and onions to the pan, making a foundation for the meat.
  • Return the meat to the pan and place in the oven, this time setting it in the lower third of the oven; roast for about 1 hour.
  • Move the pan to the middle of the oven. Increase the heat to 400° to 425°F and roast for about 20 minutes longer under frequent surveillance to produce a good crackling. If you have a top oven broiler, you could use it, but be very careful that you don't burn the roast.
  • It is difficult to give the exact time for the crackling process, since that depends on the intensity of heat in your oven. If there is no sign of crackling after 10 minutes, gradually turn the heat up to 450°F.
  • The crackling will be superb if it looks as if the rind is boiling and the fatty squares have started to separate.
  • Remove and allow to cool slightly.
  • Cut the meat into 2-rib sections and place on serving plates. The meat looks nice served with the cloves, but be advised that they should be removed before eating, as they are still quite strong-tasting.
  • Enjoy!

Nutrition Facts : Calories 815, Fat 41.5, SaturatedFat 14.4, Cholesterol 181.4, Sodium 1295.8, Carbohydrate 42.6, Fiber 6.4, Sugar 10.6, Protein 65.5

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your soup. Look for sweet red onions, dry white wine, and a good-quality port.
  • Don't skimp on the butter: Butter adds richness and flavor to the soup. Don't be afraid to use a generous amount.
  • Cook the onions slowly: This will help them caramelize and develop a deep, rich flavor.
  • Use a good-quality vegetable broth: This will add depth and flavor to the soup. You can also use chicken broth if you prefer.
  • Don't overcook the soup: The onions should be tender but still have a little bit of bite to them.
  • Serve the soup with a variety of toppings: Croutons, grated Jarlsberg cheese, and fresh herbs are all great options.

Conclusion:

Andreas Viestads Norwegian Red Onion Soup with Port and Jarlsberg is a delicious and comforting soup that is perfect for a cold winter day. The combination of sweet red onions, dry white wine, port, and Jarlsberg cheese creates a rich and flavorful soup that is sure to please everyone at your table.

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