Quick French Onion Soup
1.1 tablespoon extra-virgin olive oil
2.1 small sweet onion, sliced
3.1 leek, white and light green parts only, chopped
4.2 tablespoons chopped garlic
5.1/2 teaspoon chopped fresh thyme
6.1 tablespoon sherry, (see Note)
7.Freshly ground pepper, to taste
8.1 14-ounce can reduced-sodium beef broth
9.1 8-ounce can chickpeas, rinsed
10.2 tablespoons minced fresh chives, or scallion greens
11.2 slices whole-wheat country bread, toasted
12.1/3 cup shredded Gruyere, or fontina cheese
1.Heat oil in a large saucepan over medium-high heat.
2.Add onion, stir to coat and cover.
3.Reduce heat to medium and cook, stirring often, until the onion is soft and starting to brown, 6 to 8 minutes. 4.Add leek, garlic and thyme and cook, uncovered, stirring often, until the leek begins to soften, 3 to 4 minutes.
5.Add sherry and pepper.
6.Increase heat to medium-high and cook, stirring, until most of the liquid has evaporated, about 30 seconds.
7.Stir in broth and chickpeas; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes.
8.Remove from the heat and stir in chives (or scallion greens).
9.Place bread in the bottom of 2 bowls; top with cheese.
10.Ladle the soup over the bread and cheese and serve immediately.