Tag Archives: caramelized onions

asparagus soup

13 May

IMG_1200Soup in Spring?

When asparagus season starts, it’s easy to get really excited and buy a whole bunch of these detoxifying spears.

But when it feels as though you have exhausted all of your recipe options, it’s time to take out your immersion blender and make some soup!

Here’s how:

Serves 2 – Prep time 5 minutes – Total time 15 minutes


  • Asparagus, 6-8 spears
  • Water, 2 cups
  • Small yellow onion, diced
  • 1 tbsp olive oil
  • Pinch of sea salt
  • Crack of pepper
  • Dollop of sour cream/creme fraiche/plain yogurt (optional, but recommended)


1. Prep ingredients: Rinse asparagus, snap or cut off tough ends of the spears, then cut in half. Dice your onion.

2. Cook: Add water to a pot, then place asparagus in the water. Cover, and bring to a boil then to a simmer. Steam for 5-7 minutes (depending on thickness of spears). While asparagus is steaming, add oil to a pan and caramelize your onions for 5-7 minutes.

3. Blend and serve: Add your caramelized onions into the pot with the steamed asparagus. Insert your immersion blender (or pour contents into your food processor), blend until smooth. Serve in bowls, with a drizzle of olive oil and a dollop of sour cream, top with a little salt and pepper.

Enjoy this seasonal soup hot or cold, and have fun experiencing asparagus in a whole new way!

veg sandwich

22 Apr

photo-29When you think brioche rolls, your mind most probably goes straight to a vision of burgers cooking on the grill. Let’s rewind and change that thought in honor of Earth Day.

Brioche rolls with portobellos, bok choy and caramelized onions, that’s sounds much more refreshing, and Earth friendly!

Here’s how:

Serves 1 – Prep time 5 minutes – Total time 15 minutes


  • 1 brioche roll
  • 1 portobello cap, sliced
  • 1/2 yellow onion, diced
  • 3-5 leaves of bok choy, chopped
  • 1/2 tbsp olive oil
  • sea salt to taste


1. Prep: Rinse your mushroom then slice it, dice your yellow onion, rinse and chop your bok choy (separate the stems from the leaves, as the stems need longer to cook). Cut your brioche in half, toast if you wish.

2. Cook: In a medium sized pan, heat up olive oil then add onions, stirring for 2-3 minutes. Follow with bok choy stems, stir for 2 minutes. Add in portobellos, sprinkle in a bit of salt then stir for 3 minutes. Finish by adding bok choy leaves, stir everything together for another 3-4 minutes, until portobellos are soft.

3. Assemble: Set out your brioche roll, cut in half. If you like it open faced, keep it open, if not add veggies to the bottom roll, then place top roll on top, cut in half then dig in!