Swiss Chard (or any green really) Spanikopita

I love spanikopita and I have made with a combo of kales and chards and into pie crusts instead of phylo dough too and its all tasty.

• 1½ pounds Swiss chard, about 2 bunches

• ⅓ cup + 2 Tablespoons extra virgin olive oil, divided

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 teaspoon kosher salt

• ½ teaspoon ground black pepper

• ½ cup flat leaf parsley, chopped

• ⅓ cup fresh dill, chopped

• 2 large eggs

• 6 ounces crumbled feta cheese

• 16 ounces package frozen phyllo dough, defrosted according to package instructions

Heat the oven to 350℉ degrees.

Trim and discard about a ½-inch from the ends of the Swiss chard. Thinly slice the remaining stems and leaves.

Add 2 tablespoons of olive oil to a large sauté pan over medium-high heat. Add the onion and sauté until softened and light golden brown, about 5 minutes.

Add the garlic and cook for a minute. Add the Swiss chard, salt, and pepper, and sauté until softened, about 5 minutes. If your pan is getting too dry and the garlic starts to brown, add a ¼ cup of water and continue to cook until the water has fully evaporated.

Transfer the Swiss chard mixture to a bowl and allow to cool for 10 minutes.

Once cool, stir in the parsley, dill, eggs, and feta.

Unwrap the phyllo and cover with a dish towel while you aren’t actively using it. (This prevents it from drying out.)

Place the ⅓ cup of olive oil in a bowl. Brush the olive oil all over the inside of a 9-by-13-inch baking dish.

Trim the phyllo dough sheet to fit the baking dish. Start the bottom layer with two sheets of dough then brush the top with olive oil. Repeat this process four more times so you’ve used 10 sheets of phyllo.

Spread the Swiss chard mixture evenly over the phyllo layer.

Repeat the process for the phyllo layer again, using two sheets at a time (10 total) with olive oil in between. Brush olive oil over the final layer of phyllo.

Using a small knife, cut the top layer of phyllo into portions, I usually do 12 squares, but you can make whatever size you’d like. (Don’t cut through the layer of phyllo under the chard or it will get soggy.)

Bake until the phyllo dough is golden brown, 40 to 45 minutes. Set aside to cool for 10 to 15 minutes then cut the portions and serve. The spanakopita can be served warm, room temperature, or cold.

Yemista (Greek Stuffed Peppers)

From Edible Pioneer Valley by Alex Joy

Rice filling:

1 cup dry long grain white rice

3/4 C. olive oil

1/3 C. chopped scallions

1/2 C. chopped parsley

1/4 C. chopped mint

1/4 C. chopped dill

2 tbs. chopped fresh basil

1 onion, grated (about 1 cup)

1 cup grated fresh tomatoes

1/2 C. fresh lemon juice

1/2 tomato sauce

1 tsp. salt

1/2 tspn. ground pepper

For assembly:

1 C cold water

6 large peppers

greek yogurt or tzatziki for serving

To make the rice filling: Combine rice, oil, scalions, herbs, onion, grated tomato and tomato sauce. Add lemon juice, salt and pepper and stir to combine. Adjust seasoning to taste and then add water. Cover and let sit in refrigerator at least 2 hours. It can be stored for 1-2 days before using.

To assemble: Preheat oven to 400 degrees. Slice off the stem end of the peppers. Scrape out seeds from inside the pepper and the top. Place peppers upright in a baking dish and fill with rice mixture and top with the stem ends. Add about 1/4 inch of water to the bottom of the pan and cover with aluminum foil.

Bake covered for 1 hour. Reduce the heat to 350 and remove the cover and bake another hour. When the rice is cooked through, serve.

Thai Basil Pesto

• 3 garlic cloves

• 1¾ cups Thai basil leaves

• ⅔ cup walnuts (or other nuts or seeds)

• 1 teaspoon chili flakes

• ⅓ cup + 3 tablespoon olive oil

• ½ teaspoon salt

• 1 teaspoon soy sauce

• 1 teaspoon rice vinegar

• 1 tablespoon sesame oil

• 1 teaspoon sugar

• Juice of ½ lime

• 2- inch piece ginger

Peel the garlic and ginger. Chop it roughly so it blends easily. Toast the nuts for a bit more flavor, but it's optional.

Add all ingredients to the food processor: garlic, ginger, walnuts, Thai basil leaves, chili flakes, soy sauce, rice vinegar, sesame oil, sugar, salt, and lime juice. Pulse 8-10 times until everything is roughly chopped and combined.

With the processor running, slowly pour in the olive oil through the feed tube. Blend for 15-20 seconds until smooth.

Taste and adjust consistency and seasoning. Add more olive oil if too thick, or more salt and lime juice for extra brightness.

Use immediately or transfer to a jar. Pour a thin layer of olive oil on top to prevent browning. Store in the refrigerator for up to 7 days.

Pasta Alla Barta

• 1-2 eggplants, about 1 lb

• 4-5 hot red chillies

• 1 medium red onion, sliced

• 2 tsp minced garlic

• 2 lbs chopped fresh tomatoes with their juice

• 2 tbs chopped cilantro for garnish

• Salt

• Olive oil

• 1 lb pasta of choice

• Parmesan (optional)

Char the eggplant all over until the skin is completely blackened, blistered and split. Doing this over charcoal is best but you can also char it over the flame on a gas burner or, I suppose, under a broiler. Once blackened all over set aside on a plate till cool enough to handle. Then remove as much of the blistered peel as possible without getting overly committed to the task. Split off the harder stem end as well and with a sharp knife chop the softened flesh to a near pulp. Set aside.

Heat a few tablespoons of olive oil in a large skillet over medium heat and crumble the dried red chillies into it.

Wait about 10 seconds and add the onion. Mix thoroughly and saute till the onions have softened and begun to brown.

Add the garlic and saute for a minute or so or till the raw aroma is gone.

Add the chopped tomatoes with their juice and a large pinch of salt, mix in and cook at a simmer till the oil begins to separate.

Add the chopped, roasted eggplant, mix in thoroughly and simmer for another 5-7 minutes.

Taste and adjust for salt.

Add the cooked, drained pasta to the skillet along with the cilantro and toss thoroughly.

Serve with optional grated parmesan.

Classic Moosewood Zucchini Casserole

Out of ways to cook zucchini? My mom used to make this and I loved it. Great for meal planning

• 1.5 cups cooked brown rice

• 6 cups sliced zucchini rounds

• 2 cups sliced onions

• 4 minced garlic cloves

• 2 sliced medium tomatoes.

• 1.5 tsp Dried oregano, basil, thyme or a mix of

• black pepper

• 2 eggs

• 1 cup feta cheese

• 1 cup cottage cheese,

• 1 cup grated cheddar cheese.

• 3/4 to 1 cup chopped fresh parsley

• 4 tablespoons tomato paste

• 2 tablespoon soy sauce

Cook onions and garlic in oil until soft, then add zucchini and dried herbs and some grids of black pepper and cook until tender.

Mix tomato paste, parsley, and soy sauce into rice.

Lightly beat the eggs and stir in the feta and cottage cheese.

Put the grain mixture in an oiled 9x9-inch baking dish, add the sautéed zucchini, and top with the cheese mixture. Finish with grated cheddar and sliced tomatoes.

Cover and bake at 350°F for 45 minutes (uncover for the final 15 minutes for a crusty top). Rest for 10 minutes before serving

Fresh tofu spring rolls

• 14 oz block extra-firm tofu, pressed and cut into strips

• 8 to 10 rice paper wrappers

• 3-4 oz vermicelli rice noodles, cooked according to package instructions

• Fresh vegetables & herbs: Sliced cucumber, julienned carrots, shredded cabbage, lettuce, fresh mint, basil and cilantro

• Sauce: 1 cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp maple syrup, and a splash of warm water to thin

1. Prepare the Tofu: Toss the tofu strips with 1 tbsp oil (and a little cornstarch if you want extra crunch). Sauté in a pan over medium heat until all sides are golden and crispy.

2. Soften the Rice Paper: Fill a wide, shallow bowl with warm water. Submerge one rice paper wrapper for 10-15 seconds until pliable, then place it on a damp cutting board or flat surface.

3. Assemble: Lay a few lettuce leaves in the lower third of the wrapper. Add a small handful of noodles, a few crispy tofu sticks, and a mix of your vegetables and herbs.

4. Roll: Fold the left and right sides of the wrapper inward, then bring the bottom flap up over the filling. Tuck it tightly and roll forward all the way to the top.

5. Make the Sauce: Whisk the peanut butter, soy sauce, lime juice, maple syrup, and warm water together in a small bowl until smooth.

Roasted summer vegetables

Any combination of sliced eggplants, summer squash, zucchini, tomatoes, carrots, onions, whole garlic cloves

dry herbs (thyme, oregano, rosemary), if desired

salt and pepper

olive oil

Put chopped veggies in a bowl, toss with salt and pepper and herbs if desired and pour a couple tablespoons of oil. Toss well so that all veggies are coated with light layer of oil.

Roast on sheet pan at 450 util browned for about a half hour. Make sure to stir often and keep an eye on them so they do not burn.

Roasted veggies are so fast and flexible for whatever flavor you are craving. Serve over rice with whatever flavors you like and pair with whatever protein you desire. Makes great taco bowls, shawarma bowls, put a fried egg on egg on top, top with basil or chimichurri. The options are endless!

Lebanese Cabbage Salad

• 6 cups shredded green cabbage

• 1 lemon juiced about 1/4 cup

• 2 tablespoons olive oil

• 2 tablespoons mint

• 1 clove garlic minced

• salt and pepper to taste

• 2 tablespoons minced parsley

Place all ingredients in a large bowl and toss well to combine. Check for seasoning and adjust to taste adding more lemon, garlic or salt if needed.

Zucchini gratin

• 2 1/2 pounds (about 1 1/8 kg) zucchini

• 2 1/2 teaspoons kosher salt (I use Diamond brand, use 1 1/2 of other brands)

• 1/2 cup (90 grams) plain, uncooked white rice

• 1 medium onion, minced (about 1 cup)

• 5 tablespoons (75 ml) olive oil, divided

• 2 large cloves garlic, mashed or finely minced or 4 garlic scapes chopped

• 2 tablespoons (15 grams) all-purpose flour (optional)

• 1/2 cup milk, as needed, although water or broth of your choice would work just fine [1/2 cup needed for streamlined directions, less for original]

• 2/3 cup (55 grams) grated Parmesan cheese, divided

• Salt and pepper

Heat oven to 325 degrees F. Oil or butter a 2-quart baking dish, or 2 smaller 1-quart dishes (as I did, with the intention of freezing one).

Wash zucchini and trim ends. Halve lengthwise, and if seeds are particularly large, core them out. Coarsely grate and place in a large bowl.

In a large frying pan, cook the onions slowly in 3 tablespoons oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Stir in garlic and cook another minute. Add uncooked rice and sauté for another two minutes. Season generously with salt and pepper.

Assemble gratin: Transfer to bowl with zucchini and stir together with 1/2 cup liquid of your choice and all but 2 tablespoons cheese. Taste and adjust seasoning if needed. Transfer to prepared baking dish.

Bake gratin: Cover tightly with foil and bake for 50 to 60 minutes, until rice within is cooked but not mush. Increase oven temperature to 450 degrees. Remove foil, drizzle top with remaining olive oil (or dot with butter), sprinkle on remaining cheese and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for one minute at the end.

Roasted Sweet Potato Salad

2 pounds sweet potatoes

• 3 tablespoons melted coconut oil or extra-virgin olive oil

• 1 to 1.5 teaspoons Diamond Crystal kosher salt, see notes above

• 1 to 2 teaspoons Aleppo pepper or Silk Chili, optional, see notes above

• Fresh lime juice to taste, optional

FOR THE SALAD: 

• ⅓ cup pine nuts or other nut: almonds, walnuts, pecans, macadamia, etc.

• 5 ounces mixed greens, preferably a mix of sturdy greens like head lettuce with a smaller amount of Arugula or other tender greens

• Flaky sea salt

• Freshly cracked black pepper

• 4 ounces cubed cheese such as Gruyere, Gouda, or Cheddar or crumbled goat cheese or feta

• The best salad dressing in the world

Roast the sweet potatoes: Preheat the oven to 400ºF. While the oven preheats, peel the potatoes, then dice them into ½-inch cubes, roughly. Place the diced cubes on a rimmed sheet pan. Toss them with the melted coconut oil or olive oil, salt (1.5 teaspoons unless you are sensitive to salt), and 1 to 2 teaspoons of Aleppo Pepper or Silk chili or to taste. Transfer to the oven and roast for 30 minutes. Check on the sweet potatoes to ensure they are browning evenly, stir them, then return the pan to the oven for another 15 minutes. Remove the pan from the oven and let the sweet potatoes cool for 5 minutes on the sheet pan. Using a spatula, release the sweet potatoes from the pan. Taste. Add more flaky sea salt to taste, and, if you wish, a squeeze of lime. 

Toast the nuts: Place the pine nuts in a small skillet set over low heat. Let the pine nuts toast slowly over this low heat while you prepare the rest of the salad. 

Assemble the salad: Place the greens in a large bowl. Season with a pinch of sea salt and toss gently to combine. Add the cheese. Add the roasted sweet potatoes to taste (1 to 1.5 cups), and the toasted pine nuts when they have fully toasted (I crank up the heat once everything is assembled). Season with pepper to taste.

Drizzle the dressing over the salad and toss gently. Taste. The greens should be lightly dressed but should taste seasoned. Add salt, pepper, and more dressing to taste. Once the seasonings are right, serve immediately.

Tarragon Potato Salad

2 pounds medium potatoes (6 to 8 potatoes)

Kosher salt

1 cup good mayonnaise

2 tablespoons freshly squeezed lemon juice

2 tablespoons tarragon or white wine vinegar

1 teaspoon freshly ground black pepper

3 tablespoons chopped scallions, white and green parts

3 tablespoons minced red onion

2 tablespoons minced fresh tarragon leaves

2 tablespoons minced fresh dill

Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer.

Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl.

Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

Crunchy Vietnamese Cabbage and Chicken Salad

• 2 tablespoons granulated sugar

• 2 tablespoons plus 1 teaspoon fish sauce

• 1 1/2 tablespoons fresh lime juice, plus lime wedges for serving

• 1 1/2 tablespoons distilled white vinegar

• 1 tablespoon water

• 1 serrano chile with seeds, minced

• 1 small garlic clove, minced

• 4 cups green cabbage (from 1/2 small head), finely shredded

• 2 carrots, finely shredded

• 1/2 small onion, thinly sliced

• 1/4 cup coarsely chopped cilantro

• 1/4 cup coarsely chopped mint

• 3 cups shredded rotisserie chicken (from 1/2 chicken)

• 2 tablespoons extra-virgin olive oil

• 3 tablespoons coarsely chopped unsalted roasted peanuts

• Fried shallots (available in Asian markets)

  Whisk the sugar, fish sauce, lime juice, vinegar, water, chile, and garlic in a small bowl until the sugar is dissolved. Let the dressing stand for 5 minutes.

In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint, and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.

Curried black Eyed Pea Soup

Warming and delicious, link to recipe here.

Aunt Jane's Vegetable Soup

My Aunt Jane is an excellent chef and last time she visited she whipped up this simple yet tasty soup with farm vegetables. Perfect and nourishing for the winter share and quick to cook up for week day dinners.

8 cups vegetable stock (She uses the vegetable Better than Bouillon)

2-3 cans of beans (kidney, red, chick pea, whatever you like) drained and rinsed

3-4 cups chopped root vegetables (carrots, potatoes, rutabagas, kohlrabi, etc.)

1-2 cups chopped cooking greens

1/4 thinly sliced cabbage (about an inch long)

Couple Tablespoons olive oil

salt and peppers to taste

1 onion, chopped

3 cloves garlic, minced

3 ribs celery, chopped

1 can chopped tomatoes, drained

2 bay leaves

Pour oil into a soup pot on medium heat and fry onions and celery until transparent. Add garlic and cook for a few minutes more not letting garlic brown.

Add chopped roots and cook for 5 minutes or so stirring regularly. Add the broth, bay leaves and the drained chopped tomatoes. Let simmer for about 20 minutes then add beans, greens and cabbage. Simmer about 15 minutes more.

Finish with salt and pepper to taste. I also like to add a little bit of acid like lemon juice, or my favorite Ume Plum vinegar.

Harissa Roasted Butternut Squash with Dates

• 2–3 pounds Butternut Squash, cut into 1-inch cubes

• 2 Tbsp Olive Oil

• 2–4 Tbsp Harissa Sauce

• 1/2 tsp Sumac Powder (optional)

• 1/2 tsp Garlic Powder

• 1/4 tsp Cinnamon

• 1/2 tsp Salt

• 4–5 Pitted Dates, chopped

• 1/4 cup Toasted Almonds, or Cashews

• 1/4 cup Tahini

• Chopped Parsley, or Cilantro for garnish

Preheat oven to 400 degrees.

Toss together the butternut squash, olive oil, harissa, sumac (if using), garlic powder, cinnamon, and salt. Arrange in a single layer on the baking sheet.

Roast the squash for 40-45 minutes, or until the squash is tender, and caramelized on the outside.

Remove the squash from the oven and transfer to a serving dish. Top with chopped dates, nuts, and drizzle with tahini.

Squash salad with lentils and goat cheese

3/4 cup black or green lentils
6 cups peeled, seeded and cubed butternut squash (1-inch cubes) (from about a 2-pound squash)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika or sweet smoked paprika
1/2 teaspoon coarse salt
4 cups baby arugula (optional)
1 cup soft crumbled goat cheese
1/4 cup thinly sliced mint leaves (optional)
1 tablespoon red wine vinegar, plus additional to taste
Roasted seeds (about 1/2 cup) from your butternut squash (optional; see note above)

Preheat oven to 400°F. Toss squash cubes with 2 tablespoons oil, cumin, paprika and salt. Arrange in a single layer on baking sheet and roast 20 minutes. Flip pieces and roast for an additional 10 to 15 minutes, until tender. Cool.

Meanwhile, soak lentils for 10 minutes in a small bowl, then drain. Cook lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water, then drain and cool.

Combine lentils, squash, any oil you can scrape from the baking sheet (I didn’t get enough for this to be worth it) with arugula, if using, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper and extra vinegar, if desired (we felt it needed it). Divide among plates and pass with remaining goat cheese to sprinkle.

Madhur Jaffrey's stir fried cabbage with fennel seeds

• 1 1/2 pound green cabbage (half a large head)

• 1/4 cup vegetable oil

• 1/4 teaspoon cumin seeds

• 1/2 teaspoon fennel seeds

• 1 teaspoon sesame seeds

• 1 medium-large onion (about 7 ounces), peeled and cut lengthwise into fine half rings

• 1 teaspoon salt

• 1/8-1/4 teaspoon cayenne pepper

• 1 tablespoon lemon juice

• 1/2 teaspoon garam masala

Remove coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Cut each section lengthwise into very fine, long shreds.

Put the oil in a wide, preferably nonstick or cast-iron pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Stir and fry for 3 to 4 minutes or until the onion has browned a bit.

Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft. Note: you may need to do this in a couple batches.

Stir in lemon juice and garam masala.

Curried lentils with sweet potatoes

• 2 tablespoons olive oil

• 1 medium onion, chopped small

• 4 garlic cloves, minced

• 1 1-inch piece fresh ginger root, peeled and grated

• 1 1/2 teaspoons garam masala

• 1 1/2 teaspoons curry powder

• 1 jalapeño pepper, seeded if desired, then minced

• 4 to 5 cups vegetable broth as needed

• 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)

• 1 1/2 cups dried lentils

• 1 bay leaf

• 2 cups Swiss chard, center ribs removed, leaves thinly sliced

• 1 teaspoon kosher salt, more to taste

• 1/2 teaspoon freshly ground black pepper

• 1/3 cup chopped fresh cilantro

• Juice of 1/2 lime

• 1/3 cup finely chopped roasted or tamari-flavored almonds, for garnish (optional), available in health food stores

• 1/4 cup thinly sliced scallions, for garnish

In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

Stir in 4 cups broth, lentils and bay leaf. Increase heat to high and bring to a simmer; reduce heat to medium, partially cover, and simmer for 15 minutes. Add sweet potatoes and continue to cook for 10 minutes or until they start to become tender. Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

Just before serving, stir in cilantro and lime juice. Spoon into a large, shallow serving dish. Garnish with almonds, if desired, and scallions.

Brown sugar coconut glazed rutabaga salad

• 3 pounds rutabaga, peeled and cut into bite-sized chunks

• 2 tablespoon coconut oil, warmed to melt

• 1 1/4 teaspoon coarse kosher salt, divided

• 2 tablespoons brown sugar or coconut sugar

• 2 tablespoons red wine vinegar

• 2 tablespoons avocado oil, or organic canola oil

• Freshly ground pepper to taste

• 4 scallions , finely sliced

Preheat oven to 375°F.

1. Toss rutabaga, coconut oil, and 1/2 teaspoon salt in a large bowl to coat. Spread the rutabaga out in an even layer on a large rimmed baking sheet. Roast, stirring once or twice, until the rutabaga is almost completely tender, and browning on the bottom, 30 to 35 minutes. Scrape the rutabaga back into the bowl. Add sugar and toss to coat. Spread the mixture back out onto the pans and return to the oven. Cook, stirring once or twice, until the rutabagas are glazed with the brown sugar, 8 to 12 minutes longer. Mound on a large serving platter.

2. Combine vinegar, oil, pepper, and the remaining 3/4 teaspoon salt in a small jar. Cover and shake to combine. Pour dressing over the vegetables and top with scallions.

French Onion Soup (In the oven)

French onion soup takes a lot of time to caramelize and braise the onions. Doing it in the oven allows you make to walk away from the stovetop and do other things and not worry about burning the onion.

• 3 tablespoons unsalted butter, cut into 3 pieces

• 6 large yellow onions, halved and cut pole to pole into 1/4-inch-thick slices (about 4 pounds)

• salt

• 2 cups water, plus extra for deglazing

• 1 tablespoon balsamic vinegar

• 4 cups low sodium chicken broth

• 2 cups beef broth

• 1⁄4 cup dry red wine

• 6 sprigs fresh thyme

• 1 bay leaf

• 2 sprigs fresh parsley leaves

• ground black pepper

  Cheese crouton

• 1 baguette, cut into 1/2-inch slices

• 4 1⁄2 ounces swiss cheese, sliced 1/16-inch thick

• 1 1⁄2 ounces grated asiago cheese (about 3/4 cup)

Adjust oven rack to lower-middle position and heat oven to 400°.

Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).

Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

Carefully remove pot from oven and place over medium-high heat.

Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.

Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.)

Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.

Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.

Stir in wine and balsamic vinegar, stirring frequently, until wine evaporates, about 5 minutes.

Stir in broths, 2 cups water, the thyme, bay leaf and parsley (tied with twine or wrapped in cheese cloth for easy removal from pot) and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.

Increase heat to high and bring to simmer.

Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper to taste. (It always takes way more salt then you expect).

For the croutons:

While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

To serve:

Adjust oven rack 4 to 6 inches from broiler and heat broiler.

Set heat-safe soup bowls or crocks on rimmed baking sheet and fill each with about 1 1/2 cups soup.

Top each bowl with two toasted baguette slices (try not to overlap) and divide Swiss cheese slices, laying them in a single layer, if possible, on bread.

Sprinkle each serving with about 2 tablespoons grated Asiago cheese and broil until well browned and bubbly, 7 to 10 minutes.

• If using regular soup bowls, broil the toasts and the cheese only and then place the toasts on top of the soup.

• Cool 5 minutes and serve.