Summarize the following:
Use a large knife to finely dice the small onion. Then peel and mince three cloves of garlic with a paring knife. Keep the onion and garlic separate. Place a medium-sized pot on the stove, then turn the heat up to medium. Once the pot has heated, pour in one tablespoon of cooking oil in the pot. Swirl the oil to coat the bottom of the pot. Once the oil has heated, drop in the diced onion. Use a large spoon to stir it around until the onion is tender and is turning slightly yellow. Then drop in the garlic and stir to combine the onion and garlic. Continue cooking until the garlic is fragrant. After you have sautéed the onion and garlic, pour in the chicken broth. Stir the mixture so that the onions and garlic are mixed in with the broth, then sprinkle in the red pepper flakes and drop in the roasted turkey leg. You can buy a pre-roasted turkey leg at a deli, or roast a turkey and use one leg for the dish. After you have added the ingredients, bring the broth to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and keep the broth at a light boil for about 25 minutes.
Chop the onions and garlic. Heat cooking in a skillet. Cook the onions and garlic. Add in the chicken broth, red pepper flakes, and turkey leg. Bring the broth to a boil.