Chop the onions and garlic and fry them in a large, deep pan in plenty of olive oil over full heat, turning until light brown. Prepare 500 ml of water. When the onions are light brown, add about a third of the water and wait until the water has completely evaporated. Repeat this process twice. When the water has evaporated the third time, add 30 g butter, 1 teaspoon black pepper, 1 teaspoon salt and 1 teaspoon sweet paprika. Fry over full heat, stirring, until the onions are dark brown. Then add a tablespoon of tomato paste and roast briefly. Deglaze with 2 tablespoons of dark balsamic vinegar and allow to evaporate. Add 600 ml of water, 2 cups of cream, 3 tablespoons of crème fraîche and 3 teaspoons of sugar, bring to the boil and simmer for about 10 minutes over low heat. Season to taste with salt and pepper. Then strain the sauce through a fine sieve into a bowl. Put only 2 tablespoons of the onions back into the sauce, cover and set aside.
Wash the pan briefly and simmer the thickly sliced mushrooms with 100 ml of water over full heat until the water has evaporated. Add a dash of olive oil and sauté along with the sliced carrots and leek for about 5 to 7 minutes over medium heat. Take everything out of the pan and set aside.
Now sear the chopped turkey meat and then fry for another 5 minutes on a low heat. Season with salt and pepper. Add the sauce and the vegetables with 1 teaspoon herbs from Provence and 1 teaspoon parsley and let simmer briefly on a low flame, covered.
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