French Onion Soup

Quick French Onion Soup


  • 1 tablespoon extra virgin olive oil
  • 2 large sweet onions, sliced
  • 2 cups spring onions or leeks, whites and light green parts only
  • 2 tablespoons garlic, chopped
  • 1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried
  • 1/4 cup dry sherry, (see Ingredient Note)
  • 1/2 teaspoon freshly ground pepper
  •  teaspoon Vegetable Stock Paste (look our recipe)
  • 1 15-ounce can chickpeas, rinsed
  • 1/4 cup chives or scallions, minced
  • 6 slices whole-wheat country bread
  • 1 cup Gruyère or fontina cheese, shredded



  • 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. Mix Vegetable Stock Paste 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.


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