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Publix Aprons Recipes

French Onion Soup With Turkey on Marbled Rye

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare soup through step 4 - 10 minutes
  • Prepare sandwich through step 2 - 5 minutes
  • Continue soup; complete sandwich and serve - 20 minutes

  • French Onion Soup With Turkey on Marble Rye

    French Onion Soup

    Ingredients
    3 medium yellow onions
    olive-oil cooking spray
    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)

    Steps
    1. 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.
    2. Spray onions with cooking spray. Cover and microwave on high 5 minutes.
    3. Two minutes into microwaving, preheat large saucepan on medium-high for 2-3 minutes.
    4. 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.
    5. Stir in broth, thyme and pepper. Cover and bring to boil.
    6. Place in a 2-cup measuring cup, water, cornstarch and beef base. Mix together until beef base is dissolved.
    7. Stir cornstarch mixture into soup. Cover and bring back to boil.
    8. Place oven rack 6-8 inches from broiler then preheat on broil.
    9. Place 4 oven-safe soup bowls on baking sheet. Ladle soup into bowls.
    10. Add to each, in this order. 1 rusk, 1 slice Swiss cheese, 1 slice provolone cheese and 1 teaspoon Parmesan, if using. 11. Broil 3-4 minutes, or until cheese is melted and lightly brown. Serve.
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    Turkey on Marbled Rye

    Ingredients
    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

    Steps
    1. Wash tomato and lettuce.
    2. Slice tomato into 1/4-inch slices. Tear 4 leaves off lettuce. Set both aside.
    3. Place 2 slices of bread on each serving plate.
    4. Layer on 1 slice of bread as follows: 1 slice turkey, 1 slice tomato, 1 lettuce leaf.
    5. Spread mayonnaise or mustard to taste on remaining slice of bread.
    6. Assemble sandwiches and serve.
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    Nutritional Information

    Calories 545kcal; Fat 18g; Cholesterol 79mg; Carbohydrate 59g; Fiber 6g; Protein 34g; Sodium 2553mg

    Daily Values: Vitamin A 15%; Vitamin C 31%; Calcium 55%; Iron 18%
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    Shopping List

    Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

    The icon will change to Currently on My Grocery List to indicate that it has been added.

    ADD ALL 19 ITEMS TO LIST

    Bakery
    Add to your grocery list 8 slices marble rye bread

    Dairy
    Add to your grocery list 4 slices Swiss cheese
    Add to your grocery list 4 slices provolone cheese

    Dry Grocery
    Add to your grocery list 4 slices Holland Rusk (crisp toast)
    Add to your grocery list 1 tbsp beef base
    Add to your grocery list 1 (32-oz) box chicken broth
    Add to your grocery list 1 tbsp cornstarch
    Add to your grocery list 4 tsp grated Parmesan cheese (optional)
    Add to your grocery list mayonnaise
    Add to your grocery list mustard
    Add to your grocery list olive-oil cooking spray
    Add to your grocery list 1/4 tsp thyme leaves

    Meat
    Add to your grocery list 4 slices smoked turkey breast (8 oz)

    Produce
    Add to your grocery list 4 leaves lettuce
    Add to your grocery list 1 tsp minced garlic
    Add to your grocery list 1 large tomato
    Add to your grocery list 3 medium yellow onions

    Suggested Items
    Add to your grocery list rice pudding
    Add to your grocery list hearty pickles

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    Utensils & Cookware

    • large saucepan with lid
    • baking sheet
    • microwave-safe bowl with lid
    • 4 oven-safe soup bowls
    • 2-cup measuring cup
    • cooking spoon
    • ladle
    • knife and cutting board
    • measuring utensils
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    Aprons Advice

    Add any leftover cheese to the sandwiches. The key to a good onion soup is to brown the onions as much as possible without burning.
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    Recipe Version soup0040