- 2-3 Tbsp butter
- 700gr red onions, cut in 1cm slices
- 4 garlic cloves, sliced
- 1 bay leaf
- 10 black peppercorns
- 3-4 whole cloves
- 1 sheet puff pastry
- 200gr gruyere cheese, grated
- 150gr emmental cheese, grated
- 2-3 tsp fresh thyme leaves
|recipe adapted from my new cookbook Kitchen of Light: New Scandinavian Cooking with Andreas Viestad|
Melt butter in a large skillet over medium heat. Add onions, garlic cloves, bay leaf, peppercorns and cloves. Reduce heat to low and cook for 20-30 minutes until the onions are soft. Season with salt.
|In Norway, this tart is usually made with Jarlsberg cheese which you can substitute with gruyere or emmental.|
Preheat oven to 200C.
Line a pan with puff pastry.
Remove bay leaf, peppercorns and cloves from the onions.
Arrange the onions over the pastry, add the grated cheeses and sprinkle with 1 tsp thyme.
Bake in the oven, on the lowest rack for 20-25 minutes.
Just before serving sprinkle with the rest of the thyme.
Thank you my friend Ellen for the wonderful gift!