2 small onions, finely sliced
1/4 cup arrowroot
1/4 cup almond meal
2T avocado oil
“Condensed” Mushroom Soup:
1 cup chicken broth (homemade preferred)
8 oz baby Bellas (or mushrooms of choice)
1 celery stalk
1T organic butter, unsalted
1 small parsnip, peeled and chopped
1 tsp cooking Sherry
1 tsp sea salt
1 tsp ground pepper
2 bunches steamed asparagus, diced
1/4 cup organic whipping cream (optional)
Put sliced onions in a bowl. Add 1T of avocado oil. Distribute oil onto onions with your hands (or with a spoon if you so desire).
Pre-heat oven to 350 degrees.
Place almond meal and arrowroot in a gallon Ziploc bag. Shake. Add oiled onions to mixture. Take remaining oil and brush onto a baking dish. Distribute onions.
Cook for 15 minutes. Stir. Cook for 10 minutes. Stir. Cook an additional 5 minutes. (Onions will be somewhat crispy, some moister…that’s OK because the rest will crisp later). Set aside.
In a saucepan, add mushrooms, celery, butter, parsnip, salt, pepper and chicken stock. Heat on medium-high until parsnips are tender. Add Sherry. Using an immersion blender, blend until smooth (or use a stand blender or food processor). Add optional whipping cream.
Mix the mushroom mixture with asparagus.
In an 8×8 greased pan, pour in mixture. Cook for 15 minutes. Add crispy onions on top. Cook for an additional 15 minutes. Let set for at least 20 minutes to thicken.