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. Source: EatingWell Magazine, May/June 2008

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

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

Tips

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.

Nutrition Facts

352 calories; total fat 9.1g 14% DV; saturated fat 3.8g; cholesterol 25mg 8% DV; sodium 921mg 37% DV; potassium 517mg 14% DV; carbohydrates 48g 15% DV; fiber 6.1g 24% DV; sugar 7g; protein 15.6g 31% DV; exchange other carbs 3; vitamin a iu 616IU; vitamin c 16mg; folate 98mcg; calcium 260mg; iron 2mg; magnesium 46mg; thiaminmg.

Reviews (12)

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13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/05/2014
Not traditional but very good. This is not traditional as it has chick peas in it but this is an eating well site so that makes sense right? It was quite good - I just felt it needed more flavour so I added bay leaves and a little red wine. I also used swiss cheese as well as mozza. Pros: Nice idea to add the chick peas for extra nutrition. Cons: Needed a little more flavour - added bay leaves and some red wine. Read More
Rating: 3 stars
09/23/2012
This recipe was great...except for those darn chick peas.They were really out of place. I also used swiss cheese as I'm not a big fan of gruyere. I would have loved it had I omitted the garbanzos. My husband did not like the soggy bread. Read More
Rating: 3 stars
03/16/2012
Good soup for the time spent preparing it. Used cannelli beans which were good and filling. Made it into a meal. Toasted bread melted cheese and put on top of soup to keep it from getting soggy. Used red wine and whatever cheese I had in fridge. Pros: Good recipe for a quick soup Read More
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Rating: 5 stars
10/31/2011
With all the cheese and bread it will make a meal imo without beans/peas but it's pretty yum with beans though the cals are a bit too high for my liking (I'd rather skip beans and have it for 300 cals instead of 400 cals). I will try without beans next time. I used about 4 large onions per 6 cups of broth/water. No sherry since we don't drink alcohol. What didn't work for me however was pouring soup over my bread and cheese. It just got too soggy. What I did today I toasted my bread then covered with a thin slice of cheese and microwaved it for 30 sec. Then I cut it into pieces and kept throwing them in as I was eating my soup. That worked great! Overoll though I really like taking onion soup out of the realm of impossibility since I don't have the proper crock for it. Read More
Rating: 5 stars
10/30/2011
I wasn't sure about the chickpeas but it works! Anonymous Read More
Rating: 5 stars
10/30/2011
Excellent. Barbara Holland Excellent. Barbara Holland Jerusalem Is Read More
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Rating: 5 stars
10/30/2011
My husband adores french onion soup so I tried this recipe out on him last weekend and he loved it! I didn't have any leeks so just added more onions. I also used veg broth instead of chicken/beef. I toasted some reg ww bread i already had and placed in bottom of oven safe bowls then used some sliced provolone on top and popped them under the broiler for a few minutes and voila - yummy! and super filling with the chickpeas - loved it! Melissa Boston MA Read More
Rating: 5 stars
10/30/2011
I made this vegetarian by using a not-beef bouillon which resulted in a stock that was not rich enough for my husband and me. We still enjoyed the soup but it wasn't quite a substitute for the French onion soup of our pre-vegetarian days. I would definitely caramelize the onions more next time and leave the bread out of the soup--it just got mushy and fell apart. I think putting it under the broiler is the way to go. Read More
Rating: 5 stars
10/30/2011
I love french onion soup and have always wanted to make it on my own. My mom and I tried this recipe and it was AMAZING! We didn't have leeks or chives so we did omit those ingredients. We also substituted broken up pieces of bagel chips instead of bread and parmesan and mozzarella cheese instead of the ones on the ingredient list because we wanted to use what we had in the fridge. We also substituted dry red wine for the sherry. I loved this recipe it is so easy and cheap! I will make it again! Read More
Rating: 5 stars
10/29/2011
I liked this recipe but felt it was not as flavorful as I expected. But I promptly fixed that! I added a little extra salt and shots of hot sauce. The results were ultra yummy. For the bread wheat bread was too bland so I used fresh wheat sour dough bread. Fantastic. Good recipe but needed spicing up. Thanks! Read More
Rating: 5 stars
10/29/2011
Oh my GAWD! This recipe is delicious! This is going in the "keeper" file for sure! The things I changed: I used red wine instead of sherry because I had it. I caramelized the onions just a bit to concentrate the flavor a little more. I added shallots to the onions. I love shallots. And to be honest I couldn't figure out the point of having the wheat bread. It didn't add anything to the soup and in fact was just soggy. Next time I will omit the toast and simply put the lump of cheese at the bottom of the bowl and then put it under the broiler for no more than a minute just to melt the cheese just a little. The result is you dip your spoon into the soup and find a surprise of yummy pungent cheese! Pros: full flavor cheesy delicious Cons: Toast is useless Read More
Rating: 4 stars
10/29/2011
Surprisingly good considering how quickly this is prepared Considering that most french onion soups take hours to prepare this is really good! I added a little extra kick with some Worcester sauce. For the bread I used a nice crusty sourdough toasted it and then placed it on top of the soup and finally covered with cheese. I absolutely love french onion soup but generally don't feel like it can me a main dish. But the addition of the chick peas here changes that. I was a little worried it would be weird but it really wasn't. (I have to think a dish is phenomenal to give it a 5 star rating.) Pros: Quick to prepare added protien from beans Read More