Spring Onion Soup

Spring Onion Soup

This easy version of French onion soup is rich with layers of flavor from sweet onions, spring onions, garlic and chives. For most, this classic soup has been relegated to restaurant-only fare – broiling a cheese crust over soup in earthenware crocks can seem intimidating. We've made it user-friendly: just top toasted bread with cheese and pour on the hot soup to melt it.

Serves: 6
Preparation time: 45 minutes

Ingredients
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
1/4 cup sherry
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

Preparation
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, 6-8 minutes. Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3-4 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, 1-2 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.

Enjoy!

Nutrition Facts
Per serving:
374 calories
10 g fat (4 g sat, 4 g mono)
20 mg cholesterol
48 g carbohydrate
18 g protein
6 g fiber
591 mg sodium
555 mg potassium

Nutrition Bonus: calcium, folate & vitamin C (25% Daily Value)