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.
Quick French Onion Soup
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.
12 Reviews for Quick French Onion Soup
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.
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.
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.)
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!