Quick French Onion Soup

By Treebs

Ingredients

• 1 tbsp extra-virgin olive oil
• 2 lg sweet onions, sliced
• 2 cups chopped spring onions or leeks, whites and light green parts only
• 2 tbsp chopped garlic
• 1 tsp chopped fresh thyme or 1/4 tsp dried
• 1/4 cup dry sherry
• 1/2 tsp freshly ground pepper
• 3 (14 oz) cans reduced-sodium beef broth
• 1 15 oz can chickpeas, rinsed
• 1/4 cup minced fresh chives or scallions
• 6 slices whole=wheat country bread
• 1 cup shredded Gruyere or fontina cheese

Preparation

Step 1

1.) Heat oil in a large saucepan over med-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 onion (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 med-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 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.

* Sherry is a type of fortified wine originally for 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 you wine or liquor store.