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Recipes // Soups // French Onion Soup

French Onion Soup

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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 large sweet onions, sliced
  • 2 cups chopped spring onions, leeks, whites or light green parts only
  • 2 tablespoons chopped garlic
  • 1 teaspoon chopped fresh thyme, or ¼ teaspoon dried
  • ¼ cup dry sherry
  • ½ teaspoon freshly ground pepper
  • 3 14-ounce cans reduced-sodium beef broth
  • 1 15-ounce can chickpeas, rinsed
  • ¼ cup minced fresh chives, or scallions
  • 6 slices whole-what country bread
  • 1 cup shredded Gruyere or fontina cheese
Directions
  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.
  2. Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.
  3. 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).
  4. Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately
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