Blog Wildcat Fitness Recipe of the Week: Quick and Hearty French Onion Soup


Wildcat Fitness Recipe of the Week: Quick and Hearty French Onion Soup

  • by jHodgson
  • January 9, 2013

French Onion Soup is the perfect meal for a cold winter night. Try this super simple and heartier version of what’s sure to be a family favorite.


French Onion Soup


Recipe Yield: 2 servings, 1 ½ cups each

Total Cook Time: 30 minutes



  • 1 tablespoon extra-virgin olive oil
  • 1 small sweet onion, sliced
  • 1 leek, white and light green parts only, chopped
  • 2 tablespoons chopped garlic
  • 1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
  • 1 tablespoon sherry, (see Note)
  • Freshly ground pepper, to taste
  • 1 14-ounce can reduced-sodium beef broth
  • 1 8-ounce can chickpeas, rinsed
  • 2 tablespoons minced fresh chives, or scallion greens
  • 2 slices whole-wheat country bread, toasted
  • 1/3 cup shredded Gruyere, or fontina cheese




1. Heat oil in a large saucepan over medium-high heat. Add onion, stir to coat and cover. Reduce heat to medium and cook, stirring often, until the onion is soft and starting to brown, 6 to 8 minutes. Add leek, garlic and thyme and cook, uncovered, stirring often, until the leek begins to soften, 3 to 4 minutes.
2. Add sherry and pepper. Increase heat to medium-high and cook, stirring, until most of the liquid has evaporated, about 30 seconds. Stir in broth and chickpeas; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes.


3. Remove from the heat and stir in chives (or scallion greens)
Place bread in the bottom of 2 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.



Per serving: 484 calories; 15 g fat ( 5 g sat , 8 g mono ); 23 mg cholesterol; 66 g carbohydrates; 19 g protein; 9 g fiber; 608 mg sodium; 504 mg potassium.


Recipe source:


Leave a Comment