Quick French Onion Soup
- Prep Time -
- Cook Time 30 min.
- Serves 2
Recipe Provided By: EatingWell.com
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1. 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
- 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
- 1 slice whole-wheat country bread, toasted
- 1/3 cup shredded Gruyere or fontina cheese
Nutrition Info
Per Serving
- Calories: 401 kcal
- Carbohydrates: 46 g
- Dietary Fiber: 7 g
- Fat: 16 g
- Protein: 18 g
- Sugars: 10 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 2 servings
3. Still Hungry?
Bring the allium family - onions, leeks, garlic - together in this simpler and heartier version of French onion soup. If you've always found that 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.
Notes:
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 is sold with other fortified wines in your wine or liquor store.
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate up to 3 days or freeze up to 3 months.
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This is not French Onion Soup
Glasgow Fashionista - May 7, 2008 10:06:19 AM PSTBeans, Thyme, Garlic,?? I'm all for adding items to soups to increase the protein or fiber content but do not call an altered classic recipe by a classic recipe name.
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