Quick French Onion Soup

  • Active Time 30m
  • Total Time 30m

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 soup, cover and refrigerate up to 3 days ahead, or freeze up to 3 months. Reheat and ladle over bread and cheese just prior to serving.

ingredients

  • 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 Ingredient Note)
  • Freshly ground pepper to taste
  • 1 can (14 ounces) reduced-sodium beef broth
  • 1 can (8 ounces) 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

directions

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.

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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9231

nutrition information per serving

484 calories; 15g total fat; 5g total saturated fat; 23mg cholesterol; 608mg sodium; 66g carbohydrates; 9g fiber; 19g 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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