Onion Pie with Jarlsberg and Thyme

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

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.

Ingredients

  • 2 tablespoons unsalted butter
  • 4 to 5 red onions, cut into ½-inch slices
  • 4 garlic cloves, sliced
  • 1 bay leaf
  • 5 black peppercorns
  • 2 to 3 whole cloves
  • Fine sea salt
  • 1 sheet puff pastry (thawed if frozen)
  • 1 cup grated Jarlsberg, Gouda, Parmesan, or Gruyère cheese
  • 2 teaspoons fresh thyme leaves

    Method

    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.

    Line a medium-size ovenproof dish with puff pastry. Remove the cloves, peppercorns, and bay leaf from the onions and discard. Place the onions in the dish and add the grated cheese and 1 teaspoon thyme. Bake in the oven on the lowest rack for 15 minutes, or until golden brown. Just before serving, sprinkle on the rest of the thyme.