Onion Soup


  • 1 tablespoon oil, olive, extra-virgin
  • 2 large onion(s), red (small) sliced
  • 2 cup(s) leek(s) chopped or spring onions (white and light green parts only)
  • 2 tablespoon garlic chopped
  • 1 teaspoon thyme, fresh chopped or 1/4 teaspoon dried thyme
  • 1/4 cup(s) sherry, dry*
  • 1/2 teaspoon pepper, black ground
  • 28 ounce(s) broth, beef, less sodium (2, 14-ounce cans)
  • 15 ounce(s) beans, garbanzo (chickpeas) rinsed
  • 1/4 cup(s) chives, fresh minced or minced scallions
  • 6 slice(s) bread, whole-wheat country
  • 1 cup(s) cheese, Gruyere, shredded or fontina, shredded

Quick French Onion Soup

  1. 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.
  2. 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).
  3. Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.

*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.