Quick French Onion Soup

  • Active Time 45m
  • Total Time 45m

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.

ingredients

  • 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
  • Three 14-ounce cans reduced-sodium beef broth
  • One 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.

directions

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

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

RecID 11153

nutrition information per serving

374 calories; 10g total fat; 4g total saturated fat; 20mg cholesterol; 591mg sodium; 48g carbohydrates; 6g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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