Jarlsberg cheese is one of Norway's most famous export products, and it's enjoyed across the country. Although this cheese dates back to the 1850's it wasn't until the 1950's that today's familiar yellow wax-covered cheese was created. Jarlsberg is quite similar to Emmenthal or Comté, with mild sweet nutty notes to it and it's great to use in cooking.
- 4 medium red onions, sliced
- 50g butter
- 300g mushrooms
- a palmful of thyme leaves
- 100g crème fraîche
- 300g puff pastry
- 150g Jarlsberg cheese, grated
- Salt & pepper
- Add half the butter to a frying pan and gently cook the onions over a low-medium heat for 15-20 minutes until soft and the edges have just started to caramelise
- Add mushrooms and the rest of the butter and continue to cook for a further 10 minutes
- Add the crème fraîche and thyme, stirring it in well, turn up the heat slightly and let it bubble for about 5 minutes. Season to taste with salt and pepper.
- Line a baking dish with puff pastry and pour in the onion and mushroom mix
- Sprinkle over the grated cheese and bake in the oven for 20-25 minutes at 200°C
- Serve with a crisp green salad and maybe some crusty white bread