French Onion Soup With Turkish Cheese & Date Syrup Quesadillas

• 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.

onion, extra virgin olive oil, onions, garlic, balsamic vinegar, stock of your choice, bay leaf, thyme, herbs, black, mustard, salt, turkish cheese, whole wheat tortillas, thin, syrup

Taken from food52.com/recipes/3178-french-onion-soup-with-turkish-cheese-date-syrup-quesadillas (may not work)