By Andreas Viestad
IN NORWAY, THIS SIMPLE DISH IS USUALLY MADE WITH JARLSBERG OR GOUDA, BUT I HAVE ALSO MADE IT WITH PARMESAN OR GRUYÈRE.
THIS DISH GOES WELL WITH MEAT OR POULTRY.
Heat the butter in a large skillet over medium-high heat. Add the onions, garlic, bay leaf, peppercorns, and cloves and reduce the heat to medium-low. Cook for about 20 minutes, or until the onions are soft but not brown. Season with salt to taste.
Preheat the oven to 400°F.