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Quick French Onion Soup

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  45 Minutes
  6 servings, 1 1/2 cups each
French onion soup is a favorite but it usually isn’t substantial enough to make a complete meal. We’ve solved this problem by adding fiber-rich chickpeas to a broth flavored with sherry and three kinds of onions. Of course, we didn’t forget the gooey topping, we’ve just made it a little lighter and a lot easier to prepare at home—simply top toasted whole-wheat bread with cheese and pour the soup on to melt it.
1 tablespoon  extra-virgin olive oil
2   large sweet onions, sliced
2 cups  chopped spring onions or leeks, whites and light green parts only
2 tablespoons  chopped garlic
1 teaspoon  chopped fresh thyme or 1/4 teaspoon dried
1/4 cup  dry sherry (see Ingredient Note)
1/2 teaspoon  freshly ground pepper
3 14-ounce cans  reduced-sodium beef broth
1 15-ounce can  chickpeas, rinsed
1/4 cup  minced fresh chives or scallions
6 slices  whole-wheat country bread
1 cup  shredded Gruyère or fontina cheese

Ingredient 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.
Quick French Onion Soup Recipe at
Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir to coat. Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes. Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.

Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth and chickpeas and 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 scallions).

Meanwhile, toast bread and divide it among 6 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: 04/01/2009
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   6 servings, 1 1/2 cups each
Calories: 374
Fat. Total: 10g
Protein: 18g
Carbohydrates, Total: 48g
Fat, Saturated: 4g
Fiber: 6g
Cholesterol: 20mg
Sodium: 591mg
% Cal. from Fat: 24%
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