Quick French Onion Soup

From EatingWell: May/June 2008 — Subscribe Now!

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.

READER'S COMMENT:

"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...

Comments

Comment	Posted
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.	5 weeks 8 hours ago
I wasn't sure about the chickpeas, but it works! Anonymous	8 weeks 1 day ago
Excellent. Barbara Holland, Jerusalem, Is	8 weeks 1 day ago
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	8 weeks 1 day ago
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. melirinda	10 weeks 5 days ago