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Quick French Onion Soup

Quick French Onion Soup
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 45 minutes | Total Time: 45 minutes
  • 1 tablespoon
    extra virgin olive oil
  • 2 large
    sweet onions, sliced
  • 2 cups
    spring onions or leeks, whites and light green parts only
  • 2 tablespoons
    garlic, chopped
  • 1 teaspoon
    fresh thyme, chopped or 1/4 teaspoon dried
  • 1/4 cup
    dry sherry, (see Ingredient Note)
  • 1/2 teaspoon
    freshly ground pepper
  • 3 14-ounce cans
    reduced-sodium beef broth
  • 1 15-ounce can
    chickpeas, rinsed
  • 1/4 cup
    chives or scallions, minced
  • 6 slices
    whole-wheat country bread
  • 1 cup
    Gruyère or fontina cheese, shredded
Instructions
  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.

 

Tip
  1. 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.

 

Nutritional Information

Makes: 6 servings
Serving Size: About 1 1/2 cups
  • Calories374
  • Fat10 g
    • Saturated fat4 g
  • Cholesterol20 mg
  • Carbohydrates48 g
    • Dietary fiber6 g
  • Protein18g
  • Sodium591 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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