Smoked Turkey French Onion Soup

Start by heating a medium-sized pot on medium heat. Add oil, butter, and toss in onions and garlic. After the onions begin to sweat out, add salt and sugar. Adjust heat to medium low and continue cooking until onions caramelize. This can take up to 30 minutes, so keep an eye on them, not letting them burn.

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

Before you are ready to serve, preheat oven to 400ºF. Take a couple of rounds of baguette, and generously top with grated Alpine cheese. Place into preheated oven, cooking for about 6–8 minutes or until cheese is nice and melted. You can probably place it under the 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.