What a BEAUTIFUL Saturday it is in Toronto! 10c, sun is shining, and the trees are all sorts of colourful colours. It’s the kind of day that makes you love autumn as much as I do (a lot!)
My first week of my Move-ember challenge went very well. I made it to all of my Jock Yoga bootcamp sessions, attended an amazing JaneyB class (they are all amazing!), and let Jillian Michael’s destroy my buns and thighs. Tomorrow I’m thinking of trying a kettlebell class at energyXchange for my fitness wildcard. My muscles are sore but, folks, my soul is singing. Exercise is magical. Yoga is life-altering. Etc, etc.
But enough about that…
Every Tuesday I come home from work to find a bin of glorious organic and (mostly) local vegetables waiting on my porch. We always get the small bin, perfect for two veggie lovers (and one spinach-loving cat), and I let Front Door Organics decide what to put in the bin. I love the surprise… and if forces me to be more creative with what I cook and eat.
But sometimes I end up with a lot of something that I don’t quite know what to do with… like onions.
Now, if you know me well, you know I don’t particularly love onions. I respect them wholeheartedly and use them in most of my cooking, but I squirm and squirm if I find a raw onion on my salad or in my wrap. So when I found myself with two bags of organic onions, some of which started to look like this…
… I didn’t quite know what to do. Throwing them out was not an option. So I went through my cookbooks and remembered a super delicious, vegan, gluten free, and easy peasy French Canadian Onion Soup!
- 2 tbsp/ gluggs of olive oil
- 2 large onions, thinly sliced (or in my case, about 10 little ones)
- 2 leeks, white parts only, thinly sliced (optional as I didn’t have any today)
- 1 cup or so mushrooms, thinly sliced
- 4 cups mushroom or veggie broth (water will work as well)
- 2 tbsp maple syrup
- 1 tbsp gluten-free tamari
- 1 tsp tarragon, sea salt, and freshly ground pepper
- 4 slices of bread
- 1 clove garlic
- Thinly slice onions, leeks and mushrooms.
- In a pot, heat olive oil over medium-high heat. Add onions, leeks and mushrooms. Cover, reduce heat so that the veggies sweat (not fry). Stir often. If things are getting too spicy hot in your pan, add a little water. Steam-cook/ sweat the veggies for 15-20 mins.
- Add broth, maple syrup, tamari and tarragon. Increase heat, bring everything to a boil. Then reduce the heat back down and let it simmer.
- Taste, add salt and pepper if necesary.
- When you’re ready to eat, toast the bread, rub with garlic and float toast in each bowl. (Grate cheese or vegan cheese on top for extra yumminess).
That’s it! Yum yum!
Happy weekend, lovelies!