French Onion Soup With Turkish Cheese & Date Syrup Quesadillas Recipe

Name: French Onion Soup With Turkish Cheese & Date Syrup Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: French Onion Soup; 2 tablespoons extra virgin olive oil; 3 pounds onions, peeled and sliced into half moons (I had some leeks on hand and threw some finely chopped ones in as well); 4 cloves garlic, chopped fine; 1 tablespoon balsamic vinegar; 8 cups stock of your choice (homemade or best quality packaged); 1 bay leaf; 3 sprigs fresh thyme; 1 pinch Herbs de Provence; 10 black peppercorns; 1 tablespoon Dijon mustard; salt and pepper to taste; Turkish Cheese and Date Syrup Quesadilla; 2 whole wheat tortillas; thin slices or grated Turkish cheese to cover 1 tortilla; 2-3 teaspoons Date syrup or honey

Servings: persons

French Onion Soup
2 tablespoons extra virgin olive oil
3 pounds onions, peeled and sliced into half moons (I had some leeks on hand and threw some finely chopped ones in as well)
4 cloves garlic, chopped fine
1 tablespoon balsamic vinegar
8 cups stock of your choice (homemade or best quality packaged)
1 bay leaf
3 sprigs fresh thyme
1 pinch Herbs de Provence
10 black peppercorns
1 tablespoon Dijon mustard
salt and pepper to taste
Turkish Cheese and Date Syrup Quesadilla
2 whole wheat tortillas
thin slices or grated Turkish cheese to cover 1 tortilla
2-3 teaspoons Date syrup or honey

1
In a large heavy stockpot heat oil over medium high heat and add the onions and garlic (and leeks if using) and stir till coated. Add a pinch of salt and few grinds of pepper. Reduce the heat to low and cook, stirring every now and again until the onions are soft and caramelized (nice and brown) for about 40 minutes. Add the balsamic vinegar, stock, bay leaf, thyme, Herbs de Provence, peppercorns, and mustard. Bring to a boil, cover partially, reduce heat to low, and cook until reduced by about a fourth (about 20-30 minutes) and sort of thick ( there are a lot of onions in relation to the broth). Adjust for seasoning and add more salt and pepper if necessary.
2
Cover one tortilla with the slices/gratings of cheese. Dribble the syrup over the cheese and top with the other tortilla. Pan fry in a skillet over medium heat with a bit of olive oil until cheese has melted. Flip once. Cut in wedges and serve along with soup or on its own.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: French Onion Soup, 2 tablespoons extra virgin olive oil, 3 pounds onions, peeled and sliced into half moons (I had some leeks on hand and threw some finely chopped ones in as well), 4 cloves garlic, chopped fine, and more.

Yes, French Onion Soup With Turkish Cheese & Date Syrup Quesadillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

French Onion Soup With Turkish Cheese & Date Syrup Quesadillas

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