Healthy: Quick French Onion Soup

By pavaldez

Ingredients

• 1.1 tablespoon extra-virgin olive oil
• 2.2 large sweet onions, sliced
• 3.2 cups chopped spring onions or leeks, whites and light green parts only
• 4.2 tablespoons chopped garlic
• 5.1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
• 6.1 /4 cup dry sherry (see Ingredient Note)
• 7.1 /2 teaspoon freshly ground pepper
• 8.3 14-ounce cans reduced-sodium beef broth
• 9.1 15-ounce can chickpeas, rinsed
• 10.1 /4 cup minced fresh chives or scallions
• 11.6 slices whole-wheat country bread
• 12.1 cup shredded Gruyère or fontina cheese

Details

Servings 6

Preparation

Step 1

1.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.

2.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).

3.Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.