extra virgin olive oil
sweet onions, sliced
spring onions or leeks, whites and light green parts only
fresh thyme, chopped or 1/4 teaspoon dried
dry sherry, (see Ingredient Note)
freshly ground pepper
3 14-ounce cans
reduced-sodium beef broth
1 15-ounce can
chives or scallions, minced
whole-wheat country bread
Gruyère or fontina cheese, shredded
- 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.
- 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.
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.
© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to