1 Tablespoon olive oil
2 cups yellow onions, sliced
2 cups white onions, chopped
2 Tablespoons minced garlic
¼ teaspoon dried thyme
½ teaspoon ground black pepper
3- 14 oz. cans reduced sodium beef broth
1- 15 oz. can rinsed and drained chick peas
¼ cup dry sherry (not “cooking sherry”) (optional)
6 slices of whole wheat country-style bread
6 Tablespoons each of gruyere or fontina cheese
Heat oil in a large sauce pan over medium high heat. Add yellow onions and stir to coat. Cover and reduce heat to medium. Cook until softened and starting to brown, about 8 minutes, stirring often.
Add everything except the broth and chick peas and cook an additional 1-2 minutes. Stir in broth and chick peas, and sherry if desired. Bring to a boil and simmer until the vegetables are tender, about 5 minutes.
While soup is simmering, toast 6 slices of whole wheat country-style bread. Place in the bottom of 6 bowls and sprinkle evenly with 1 Tablespoon each of gruyere or fontina cheese. Ladle the soup over the bread and cheese and serve immediately.
Sherry is a fortified wine (not “cooking sherry”) and is often an ingredient in French onion soup.
Yield: Six 1 ½ cup servings
Per serving (Soup prepared with sherry over toast): 374 Calories, 10 g Fat, 20 mg Cholesterol, 591 mg Sodium, 555 mg Potassium, 48 g Carbohydrates, 6 g Fiber,18 g Protein