Quick French Onion Soup
From EatingWell: EatingWell Serves Two
Bring the allium family—onions, leeks, garlic—together in this simpler and heartier version of French onion soup. If you've always found the 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.
- 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, or 1/4 teaspoon dried
- 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
- 2 slices whole-wheat country bread, toasted
- 1/3 cup shredded Gruyere, or fontina cheese
- 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.
Tips & Notes
- Make Ahead Tip: Prepare through Step 2. Cover and refrigerate up to 3 days or freeze up to 3 months.
- 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.
Per serving: 484 calories; 15 g fat (5 g sat, 8 g mono); 23 mg cholesterol; 66 g carbohydrates; 19 g protein; 9 g fiber; 608 mg sodium; 504 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Calcium (30% dv), Vitamin A (20% dv), Magnesium (18% dv).
Carbohydrate Servings: 4
Exchanges: 3 starch, 3 vegetable, 1 high fat meat, 1 fat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Preparation/ Technique
- EatingWell Serves Two
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)