French Onion Turkey Breast (Dairy-Free Version)
Prep time
Cook time
Total time
This juicy turkey is cooked in a Dutch oven, to help retain moisture, and infused with the flavor of caramelized onions. The original recipe uses parmesan, but we use our own quick dairy-free alternative.
Recipe type: Entree
Cuisine: French
Serves: 4 servings
  • 1 (2-pound) boneless, skinless turkey breast, fresh or thawed
  • ½ teaspoon + ⅛ teaspoon salt, divided
  • ½ teaspoon black pepper
  • 2 tablespoons oil
  • 2 large yellow onions, julienned
  • 1 pinch baking soda
  • 2 cups low-sodium chicken broth
  • 2 tablespoons pine nuts, almonds, walnuts, or other nut, finely ground (see above for nut-free option)
  • 1 tablespoon nutritional yeast (optional)
  • 2 tablespoons breadcrumbs (gluten-free, if needed)
  • Cooking spray or oil, as needed
  • 1 tablespoon minced fresh Italian parsley
  1. Sprinkle the turkey breast with the ½ teaspoon salt and pepper.
  2. Heat the oil in a large enamel-coated Dutch oven over medium-high heat. Add the turkey and cook for 4 minutes or until browned, turning once. Transfer the turkey to a plate.
  3. Reduce the heat to medium. Add the onions and baking soda to the Dutch oven and cook for 20 minutes or until the onions are golden brown, stirring frequently.
  4. Add the turkey and broth to the Dutch oven with the onions and turn the heat up to medium high. Bring the broth to a boil, reduce the heat to medium-low, cover, and cook for 25 minutes or until the internal temperature of the turkey breast reaches 165°F.
  5. Transfer the turkey to a cutting board, loosely tent it with foil, and let stand for 10 minutes before slicing.
  6. Preheat your oven broiler.
  7. In a small bowl, whisk together the ground nuts, nutritional yeast (if using), and remaining ⅛ teaspoon salt. The oil from the nuts can make it clump a little. Add the breadcrumbs, and stir to combine.
  8. Cut the turkey crosswise in half, and cut half into ½-inch-thick slices. Transfer the slices to a 2-quart baking dish. Sprinkle the sliced turkey with the breadcrumb mixture and spray with cooking spray or drizzle lightly with oil. Broil for 2 minutes or until just lightly browned.
  9. Serve the sliced turkey drizzled with cooking juices, topped with ⅔ cup caramelized onions, and sprinkled with the parsley.
  10. Wrap the remaining turkey and caramelized onions with foil and refrigerate up to 2 days. Use it to make French Onion Turkey Bistro Sandwiches (recipe in the post above).
Chef's Note: Adding baking soda while the onions are cooking helps expedite the caramelization process.

Make a Sauce: After transferring the turkey to the cutting board, strain the onions through a fine-mesh strainer into a medium bowl and return the liquid to the Dutch oven. Heat the liquid to a boil over medium-high heat. Meanwhile, whisk together 1 tablespoon cornstarch and 1 tablespoon water in a small bowl, until the cornstarch is dissolved. Whisk the cornstarch mixture into the liquid in your Dutch oven, and bring it back to a boil. Let it bubble for 1 minute, while whisking, or until it thickens into a thin gravy.
Nutrition Information
Serving size: 3 ounces turkey, 2 tablespoons sauce, 1 tablespoon breadcrumbs, 2½ tablespoons onions Calories: 233 Calories Fat: 7g Saturated fat: 1g Carbohydrates: 11g Sugar: 4g Sodium: 397mg Fiber: 2g Protein: 30g Cholesterol: 74mg
Recipe by Go Dairy Free at