Whole Living Daily

G-Free Friday: Use Up Thanksgiving Leftovers with This Turkey French Onion Soup

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What could be a better way of using that last morsel of turkey after a delicious turkey dinner?  Even after all of your favorite turkey sandwich makings are gone, if you have saved the turkey carcass and bones, you still have the primary ingredient for the best French onion soup ever!  In our family, this soup is a tradition – usually the Sunday after Thanksgiving, my mom begins making her amazing French Onion Soup.  I am not sure what I like better, the Thanksgiving meal or the soup!

Turkey French Onion Soup

Gluten-free with Dairy-free options

6 cups homemade (see below) or purchased gluten-free turkey stock

4 cup homemade or purchased gluten-free chicken stock

½ cup white wine

6 large onions, thinly sliced in rings

¼ cup butter, or Earth Balance Buttery Spread

4 teaspoons raw sugar

2 tablespoons Elizabeth’s Gluten-free Flour Blend (below) or The Pure Pantry Gluten-Free All Purpose Baking Mix

1 tablespoon gluten-free chicken bouillon, if needed for taste

Sea salt and pepper to taste

1 cup turkey meat, shredded

6 slices gluten-free bread, toasted

1 cup each grated Swiss and Gruyere cheese (or 2 cups Daiya Mozzarella cheese alternative)

1. Heat turkey broth, chicken broth and wine on back burner over low heat.

2.  In a large heavy sauté pan melt 2 tablespoons butter. Add 1 teaspoon sugar and stir until golden brown. Add about ¼ the onions and sauté while slowly adding 2-3 teaspoons gluten free flour. Once onions are caramelized, add onions to soup broth and repeat the same process with  the remaining butter, onions and flour.  Repeat the sautéing process until all onions have been cooked. Caramelizing the onions will enhance the rich flavor and color of the soup.  Add chicken bouillon, sea salt and pepper to taste and continue cooking over low heat for an additional 15 minutes.  Add shredded turkey meat and simmer 15 more minutes.

3. Ladle soup into individual oven proof bowls.  Place toasted bread covered with cheeses on top and brown under broiler until the cheese is melted and bubbly, about 1 minute.  Serve piping hot soup bowls on top of plate.

Homemade Turkey or Chicken Stock

Make about 8 cups of stock

1 stewing hen (4 lbs), preferably organic, such as Rosie’s or entire left-over roasted chicken and bones or entire leftover roasted turkey carcass and bones with some meat still on bones

3 quarts water

2 teaspoons salt

1 large yellow onion, peeled and cut into quarters

4-5 celery ribs with leaves, cut into large pieces

4-5 carrots, peeled, cut into large pieces

1 bay leaf

Salt and pepper to taste

If using whole chicken, rinse it under cold water then place in large soup pot.  If using already roasted chicken or turkey, place in pot.  Add water, salt, onion, sliced celery, carrots and bay leaf.  Simmer stock for 2-3 hours, skimming off foam from surface.  Cool for 30 minutes and strain broth through fine sieve.  If using whole chicken, reserve meat for other use.  Refrigerate stock until cold and skim off any fat on top.  Season with salt and pepper.  Pour stock into airtight containers and refrigerate or freeze.  I like to freeze portions in ice cube trays and in one and two cup containers for easy use with other recipes such as risottos, sauces and soups.  Two ice cubes of stock is approximately ¼ cup.

Elizabeth’s Gluten-free Flour Blend

The perfect base for making gluten-free pancakes, waffles, crepes, cakes, cookies, scones, biscuits and quickbreads.

Ingredients 4 cups mix 8 cups mix
Organic brown rice flour 1 ½ cups 3 cups
Organic white rice flour 1 ¼ cups 2 ½  cups
Organic sorghum, buckwheat, millet or amaranth* ½ cup 1 cup
Organic potato starch flour ½ cup 1 cup
Organic tapioca flour ¼ cup ½ cup
Xanthan gum 2 teaspoons 1 tablespoon

Mix all ingredients together and place in air-tight container.

*When choosing which flour combination to use, consider that sorghum will give you the lightest result in baking.  Millet and amaranth will give you a heavier result.  For cakes and cookies, I recommend using sorghum.   For breads, scones, and biscuits, millet or amaranth are good choices.

(This recipe and more gluten-free/allergy-free recipes are available in Elizabeth Kaplan’s cookbook, Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes.)

Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.

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Comments (1)

  • Omg! Made this last night and it was amazing even my BFd loved it and he's not a soup person at all LOL! Great recipe will totally recommend!

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