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Quick French Onion Soup

http://www.eatingwell.com/recipes/quick_french_onion_soup.html_0

From EatingWell:  May/June 2008

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.

6 servings, 1 1/2 cups each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 374 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 20 mg Cholesterol; 48 g Carbohydrates; 18 g Protein; 6 g Fiber; 591 mg Sodium; 555 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1/2 fat

Tips & Notes