Tag Archives: soup

What Is Not a Burpee and Makes You Cry?

If you have been doing the Spartan ‘30 burpees for 30 days’ challenge over the past 24 days, it’s impossible to think of anything that would make you WANT to cry more than a burpee. Right?

#30burpeesfor30 days

Little that I knew, it’s an onion that actually MAKES you cry like a BABY! I know! I was floored myself when I realized this, but let me start from the very beginning.

Let’s have a little geography lesson. Canada is that huge country right over the United States of America. We don’t live in igloos nor do we have snow everywhere all year long. *I can’t believe some people still think that!* The only thing that is probably true is that everything (labels, official letters etc.) must be written in both English and French. La seule chose qui est probablement vrai est que touts (étiquettes, lettres officielles, etc.) doivent être écrite en anglais et en français. Okay, stop, it’s annoying! Ok, arrêtes, ça m’énerve! Sh*t. Merde. Anyhow, you get the gist of it, EH?!! Haha!


Montreal, the beautiful city I live in, is located in the province of Quebec. It is a very multicultural city, and I love it. Why? Because it means that you have lots of friends with different cultural backgrounds. And, let me tell you, it’s a heaven when it comes to trying out different kinds of food! YUMM!

Anyhow, last weekend, I felt like paying a little tribute to my province and figured I’d make a French Onion Soup (recipe found on http://www.allrecipes.com), which I’d heard a lot about, but never actually tried.

I mean, I knew that the preparation involved slicing SOME onion (duh!), but I had NO freaking *Sorry! It was really painfull* idea how much of it! So yes, I was crying like a baby while slicing 4 LARGE onions, and let me specify, in THIN slices! It didn’t help that my husband kept on making fun of me either! What an experience!

The soup was a huge success: It was so delicious *my husbands is still raving about it*! And I finally got a chance to use some cute bowls that we got as a gift last Christmas! *BONUS*

French Onion Soup ingredients


4 tablespoons butter
1 teaspoon salt *don’t skip, it’s important for proper caramelization of onions*
2 large red onions, thinly sliced
2 large yellow sweet onions, thinly sliced
1.8 liters water
3 chicken broth cubes
1 beef broth cube
½ cup red wine
1 tablespoon Worcestershire sauce
2 sprigs fresh parsley
1 sprig fresh thyme leaves
2 bay leaves
1 tablespoon balsamic vinegar
freshly ground black pepper to taste
4 thick slices of French or Italian bread
8 slices of Swiss cheese, room temperature
½ cup shredded mozzarella cheese, room temperature
4 pinches paprika


  1. Melt butter in a large pot over medium-high heat. Stir in salt, red and yellow sweet onions. Cook for 30-35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
  2. Mix water, chicken and beef broth cubes, Worcestershire sauce and red wine into the pot. Bundle the parsley, thyme, and bay leaves with s twine and place in pot.
  3. Simmer over medium hit for about 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with pepper (and salt if needed).
  4. Meanwhile, preheat oven broiler. Arrange bread slices on a baking sheet and broil 2-3 minutes, turning once, until well toasted on both sides. Remove heat, but don’t turn off the broiler.
  5. Arrange 4 large oven proof bowls or crocks on a rimmed baking sheet. Fill each bowl with 2/3 full with hot soup. Top each bowl with 1 slice of toasted bread, 2 slices of Swiss cheese and ¼ of mozzarella cheese. Sprinkle a pinch of paprika over the top of each bowl.
  6. Broil for about 5 minutes *maybe less if you place it at the top* until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

French Onion Soup Gratinée

Bon appétit!

If you’re not in the mood to cut some onions, check out:

And if you need a drink, Gluhwein is a perfect remedy! Trust me on this one!

Let me know about your favorite dishes in winter in the comments below! I love hearing from you!


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You might think I’m lame, but let me tell you something. I am a wannabe Italian! Don’t judge! At least, I’m married to a real one, so my future babies will be half Italian! *BINGO* Haha!

I’ve been in love with Italians since my early childhood. Why? Because of Lieutenant Columbo! I know, I know, Peter Falk wasn’t even Italian, but it didn’t matter! I was a little girl who was utterly smitten by his persona. Stop laughing! I’m sure you were too! Oh c’mon, think of his signature costume: rumpled raincoat over a suit-and-tie. How couldn’t you?! He was so adorable!!!

Anyhow, about 2 and a half year ago, my husband and I traveled to Italy. It was the first time for both of us. We visited Venice and Rome… and my heart stayed there. I don’t think I can ever get over the beauty of Italy: the people, language, nature, history, architecture… everything!… including the FOOD!

Italian cuisine is probably one of my favorites. I admire it for its simplicity, rich flavors and hearty meals! In other words, I MARRIED WELL! *happy dance*

A few years back, I came across a recipe for Zuppa Toscana (Tuscan Soup). It is soooooo good that it hits the spot every single time, especially on cold winter days! Okay, okay, go try it and then thank me later!

Zuppa Toscana


  •  1 pound of mild Italian sausage
  • 1 teaspoon of red crushed chilli
  • 1 large onion
  • 2 cloves of garlic
  • 2 x 946 ml Organic Chicken Broth
  • 4 potatoes
  • 1 cup of milk
  • 3 tablespoons of corn starch
  • 1/4 bunch of fresh spinach, stems removed
  • 1/2 tablespoon of fennel seeds


  1. In a large saucepan, cook the Italian sausage and red crushed chilli until brown, about 10 minutes.
  2. Stir in minced garlic and onion. Cook until soft and translucent, about 5 minutes.
  3. Pour the chicken broth, and bring to the boil over high heat.
  4. Add the potatoes, and boil until fork tender.
  5. In a cup, combine cold milk with corn starch, and mix well. *can be substituted by 1 cup of heavy cream*
  6. Reduce the heat to medium, add milk mixture; heat through. Add fennel. Mix the spinach into the soup right before serving.

Zuppa Toscana is ready!

Buon apetito!

Also, if you missed it last week, make sure to check out my Butternut Squash Soup Recipe, which is absolutely delicious! Your tummy will be thankful!



Filed under Kitchen Adventures