Red Onion Soup with Port and Jarlsberg

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.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

5 red onions, cut into ¼ inch slices

3-4 tablespoons butter

2 tablespoons chopped fresh oregano

3 bay leaves

⅓ cup (nearly 1 dl) port wine

1 quart (l liter) chicken stock

3 slices of stale bread

1 cup (2 ½ dl) grated Jarlsberg cheese

This is how you do it

PREPARATION:

• 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.now and then.

• 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.

• Preheat the broiler on your stove.

• 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.