Recipe: French Onion Soup with Turkey on Marbled Rye

FRENCH ONION SOUP WITH TURKEY ON MARBLED RYE

3 medium yellow onions
1 teaspoon minced garlic
1 (32-ounce) box chicken broth
1/4 teaspoon thyme leaves
1/4 teaspoon black pepper
1/2 cup water
1 tablespoon cornstarch
1 tablespoon beef base
4 slices Holland Rusk (crisp toast)
4 slices Swiss cheese
4 slices provolone cheese
4 teaspoons grated Parmesan cheese (optional)

Wash onions. Cut ends off and discard. Cut in half and remove outer skin. Lay cut side flat on cutting board and slice into 1/4-inch strips. Place in microwave-safe bowl. Spray onions with cooking spray. Cover and microwave on high 5 minutes.

Two minutes into microwaving, preheat large saucepan on medium-high for 2-3 minutes. Spray saucepan with cooking spray.

Remove onions from microwave and place in saucepan. Add garlic and simmer 5-7 minutes, or until onions are rusty brown. Stir often.

Stir in broth, thyme and pepper. Cover and bring to boil.

Place in a 2-cup measuring cup, water, cornstarch and beef base. Mix together until beef base is dissolved. Stir cornstarch mixture into soup. Cover and bring back to boil.

Place oven rack 6-8 inches from broiler then preheat on broil.

Place 4 oven-safe soup bowls on baking sheet. Ladle soup into bowls.

Add to each, in this order. 1 rusk, 1 slice Swiss cheese, 1 slice provolone cheese and 1 teaspoon Parmesan, if using.

Broil 3-4 minutes, or until cheese is melted and lightly brown. Serve.

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TURKEY ON MARBLED RYE

1 large tomato
4 lettuce leaves
8 slices Bakery marble rye bread
4 slices Deli smoked turkey breast (8 ounces)
mayonnaise or mustard, to taste

Wash tomato and lettuce. Slice tomato into 1/4-inch slices. Tear 4 leaves off lettuce. Set both aside.

Place 2 slices of bread on each serving plate. Layer on 1 slice of bread as follows: 1 slice turkey, 1 slice tomato, 1 lettuce leaf.

Spread mayonnaise or mustard to taste on remaining slice of bread. Assemble sandwiches and serve.

Source: Publix