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Quick 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  Barbismoked™ Cheese and Chive Smoked 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-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.


Based on a recipe featured on Eating Well