The thing about a good French Onion Soup is that it looks like it took the better part of two hours hour to prepare. You have that hot, steamy goodness under a piece of quickly-softening bread and a baked-on blend of cheese covering the entire top of the bowl. While some restaurants want you to believe it does actually take all that time, it really doesn't have to. Tonight, spoil yourself with a bowl, and do so in a fraction of the time you originally thought.
French Onion Soup
- 1 tablespoon extra-virgin olive oil
- 2 large sweet onions, sliced
- 2 cups chopped spring onions, or leeks, whites and light green parts only
- 2 tablespoons chopped garlic
- 1 teaspoon chopped fresh thyme, 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 minced fresh chives, or scallions
- 6 slices whole-wheat country bread
- 1 cup shredded Gruyère, or fontina cheese
- 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.