WHAT'S COOKIN'

Beet Salad with Oregano, Pecans and Goat Cheese (Serves 6-8)
You can vary this salad by substituting blue cheese for goat cheese and walnuts for pecans.

8-10 medium beets (mixed colors or one color)
3 Tablespoons extra virgin olive oil
3 Tablespoons aged balsamic vinegar
Sea salt and freshly ground black pepper
4 ounces soft goat cheese, crumbled
2 Tablespoons chopped fresh oregano
½ cup lightly toasted pecans, coarsely chopped

Remove the stems and leaves from the beets and wash them well. Place them in a large pot with a steamer basket and steam them until a paring knife enters them easily, about 35 minutes. Set aside until cool enough to handle but still warm. Peel the beets, trim and discard any tops and tails remaining and cut into thick wedges. Transfer the beets to a large serving bowl and drizzle with olive oil and vinegar. Season with a generous pinch of salt and pepper. Sprinkle the goat cheese, oregano and pecans over the beets and serve.

French Onion Soup (Serves 6-8)

¼ cup unsalted butter
4 medium large yellow onions, thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1 teaspoon granulated sugar
1 small baguette, cut into ½ inch slices
2 quarts beef or chicken broth, lower salt
1 bay leaf
2 cups Gruyere cheese, coarsely grated

Melt the butter in a 4 quart pot over medium heat. Stir in the onions and season with 1 tsp salt and a few grinds of black pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid and cook, stirring occasionally (lifting the foil as needed), until the onions are soft, but not falling apart — about 45 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until the onions are very deeply caramelized, 10-15 minutes.

Now make the baguette toasts. Position a rack in the center of the oven and set the oven to 350 degrees F. Butter a rimmed baking sheet and arrange the slices on the sheet. Bake until the bread is crisp and lightly browned, turning once, about 15-20 minutes. Set aside.

Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.
To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6-8 broiler-proof soup bowls or crocks on a baking sheet. Put 2-3 of the toasts in each bowl and ladle the hot soup on top. Sprinkle with the cheese and broil until the top is browned and bubbly—2-5 minutes. Use more cheese if desired to completely cover the bowl. Serve immediately.