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Quick French Onion Soup

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  2 servings, 1 1/2 cups each
Bring the allium family—onions, leeks, garlic—together in this simpler and heartier version of French onion soup. If you’ve always found the traditional melted cheese topping too intimidating to try at home, you’ll find this version user-friendly; just top toasted bread with cheese and pour the soup over to melt it. Including chickpeas makes it filling enough for a main course.

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate up to 3 days or freeze up to 3 months.
1 tablespoon  extra-virgin olive oil
1   small sweet onion, sliced
1   leek, white and light green parts only, chopped
2 tablespoons  chopped garlic
1/2 teaspoon  chopped fresh thyme or 1/4 teaspoon dried
1 tablespoon  sherry (see Note)
Freshly ground pepper to taste
1 14-ounce can  reduced-sodium beef broth
1 8-ounce can  chickpeas, rinsed
2 tablespoons  minced fresh chives or scallion greens
2 slices  whole-wheat country bread, toasted
1/3 cup  shredded Gruyere or fontina cheese

Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the "cooking sherry" sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.
Heat oil in a large saucepan over medium-high heat. Add onion, stir to coat and cover. Reduce heat to medium and cook, stirring often, until the onion is soft and starting to brown, 6 to 8 minutes. Add leek, garlic and thyme and cook, uncovered, stirring often, until the leek begins to soften, 3 to 4 minutes.

Add sherry and pepper. Increase heat to medium-high and cook, stirring, until most of the liquid has evaporated, about 30 seconds. Stir in broth and chickpeas; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives (or scallion greens).

Place bread in the bottom of 2 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   2 servings, 1 1/2 cups each
Calories: 484
Fat. Total: 15g
Protein: 19g
Carbohydrates, Total: 66g
Fat, Saturated: 5g
Fiber: 9g
Cholesterol: 23mg
Sodium: 608mg
% Cal. from Fat: 28%
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