Onion pie with jarlsberg and thyme

Serves 4

In Norway, this simple dish is usually made with Jarlsberg or Gouda, but Andreas has also made it with Parmesan or Gruyere. This dish goes well with meat or poultry.

In Norway, this simple dish is usually made with Jarlsberg or Gouda, but Andreas has also made it with Parmesan or Gruyere. This dish goes well with meat or poultry.

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

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 400F.

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 one teaspoon of 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.