Smoked Turkey French Onion Soup

I don’t know about you, but I am somewhat happy that Thanksgiving is done with. Not that I did not mind a couple of days off of work, but I think my wife and I both said that we were kind of tired of eating. I think you can only have so many leftovers and then get tired of them, but as much as I like to come up with some leftover recipes, I decided that I would come up with a new recipe of sorts; the smoked turkey French onion soup. I normally make French onion soup around Christmas time, but whoa was I ever glad I made a batch of soup this past week. Not only was it light, but did it ever hit the spot.

Smoked Turkey French Onion Soup Recipe
Smoked Turkey French Onion Soup Recipe

If you do not have smoked turkey, no worries, Leftover turkey breast will suffice but the light smokiness give it a really great flavor.

Let’s get started.

Ingredients:

  • 4 whole onions, thinly sliced
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • 1 tsp sugar
  • 8 cups of beef stock
  • 1/2 cup of dry Vermouth
  • 1 cup smoked turkey breast, cut into cubes
  • 1/2 tsp cracked black pepper
  • 1 1/2  tbsp fresh thyme
  • French baguette, cut into rounds
  • 2 cups of Alpine style cheese, finely grated

Start by heating a medium sized pot on medium heat. Add in the oil, butter, and toss in the onions and garlic. After the onions begin to sweat out, add in the salt, and sugar. Continue cooking until the onions caramelize. This can take up to 30 minutes, so keep an eye on them, not letting them burn, and adjust your heat to medium low. Take in the smell. Gosh I love that smell.

After the onions caramelize, add in the turkey, thyme, vermouth, and cook for a few minutes before adding in your beef stock. Bring to a boil, then reduce the heat, and cook for about 25 minutes.

Smoked Turkey French Onion Soup Recipe
Smoked Turkey French Onion Soup Recipe

 

Before you are ready to serve, preheat your oven to 400 degrees. Take a couple of rounds of your baguette, and generously top with the grated Alpine cheese. Place into the preheated oven, cooking for about 6-8 minutes or until the cheese is nice and melted. You can probably placed under your broiler as well. Your call.

When you are ready to serve, ladle the soup into a soup bowl and place the bread on top.

Dig in. Dunk that bread into the soup, spoon that deliciousness into your mouth and repeat. My wife,daughter and I fell in love with this soup, and it was one that had you going back for more. My wife and I both lifted our bowls at the end to finish every last drop of that awesome broth, and that is rare. Yep, this is a good one. Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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