The Dish | The Day-After-Thanksgiving French Onion Soup

Don’t know what to do with your leftover turkey?  This soup is a great way to use it up!  A great winter night meal with a big green salad.  You can do it ahead of time and just bake the bread and cheese on top right before you are going to serve.


  • 1/4 cup olive oil
  • 4 Tbsp. butter
  • 5 pounds sliced yellow onions (about 14 cups)
  • 3 Tbsps. minced fresh thyme
  • 1 cup white wine
  • 1/2 cup sherry
  • 3 Tbsp. flour
  • Turkey meat from the carcass no skin  – shredded
  • 7-8 cups chicken stock
  • salt/pepper to taste
  • Sourdough bread slices
  • 1 cup shredded gruyere cheese


  • Heat oil and butter in a large pot or dutch oven.  Add onions and saute 8-10 minutes. 
  • Stir in thyme, wine, sherry and flour, salt and pepper and cook another 10 minutes until onions are browned.
  • Add the turkey meat, the chicken stock, and more salt and pepper and simmer uncovered for about 45 minutes to an hour.  
  • Preheat oven to 375.  Put soup in oven safe bowls, place the sliced sourdough on soup and top with cheese.  Bake on cookie sheet for about 10-12 minutes or until cheese has melted and is bubbling.

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