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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

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Recipe Summary test

total:
45 mins
Servings:
6
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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

1 1/2 cups
352 calories; protein 15.6g; carbohydrates 48g; dietary fiber 6.1g; sugars 7.4g; fat 9.1g; saturated fat 3.8g; cholesterol 24.8mg; vitamin a iu 615.6IU; vitamin c 16.5mg; folate 97.8mcg; calcium 259.6mg; iron 1.9mg; magnesium 46.4mg; potassium 516.9mg; sodium 920.8mg; thiamin 0.1mg.

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

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