Andreas Viestad'S Norwegian Red Onion Soup With Port And Jarlsbe

• 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

1. Heat butter over medium heat in a pot wide enough to give the onions room to saute.
2. Add onions, oregano and bay leaves and saute for twenty minutes, stirring occasionally.
3. Add the port wine and cook for 2 minutes, allowing alcohol to cook off.
4. Remove bay leaves.
5. Preheat broiler.
6. Add chicken stock and bring to a boil.
7. Pour soup into individual ovenproof bowls, placing a slice of bread on top of each bowl.
8. Divide the grated Jarlsberg among the bowls.
9. 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.
10. Enjoy!

red onions, fresh oregano, bay leaves, port wine, chicken, bread, jarlsberg cheese

Taken from www.food.com/recipe/andreas-viestads-norwegian-red-onion-soup-with-port-and-jarlsbe-116061 (may not work)