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28 April 2013 @ 09:39 am
Chick(pea)s Dig French Onion Soup  
This recipe is the embodiment of proof that eating healthy can be unbelievably delicious.

We learned recently that our cholesterol, where not high, is higher than it should be, considering how much bicycling we do, which is a bummer, but not really surprising considering how much meat, eggs, and cheese we eat. See, we figured that a) we needed more protein in our diets because of the cycling, and b) we could get away with eating whatever we wanted because of all the cycling. Haha, no. Not at all.

The new plan, in light of the cholesterol thing, was to eat protein, sure, but to make sure we were eating more vegetables as well. So still getting plenty of food, but making a larger percentage of food vegetable instead of meat and bread/rice/pasta.

This recipe embodies that. It's full of onions - delicious, delicious onions - but it's also got lots of protein in it (thanks to the chickpeas) and tons of flavor, thanks to the spices and broth and cheese. Doesn't need a lot of cheese, and the type of cheese used means that the flavor of the cheese goes a long way. I had to double the amount of broth from the original recipe, but other than that, the original's awesome. I'm really grateful to the person who posted it for doing so. No really, I am.

I usually serve this soup with a Cross-the-Road Spicy Baked Chicken Breast each, and a side-serving of either steamed broccoli or steamed asparagus. It's a full meal, it's a delicious meal, and I'm sitting here drooling and thinking it might be time to bike to the store to buy some onions and cheese.

Seriously. That good.


Chick(pea)s Dig French Onion Soup

1 tbsp olive oil
2 sweet onions, sliced 1/4" thick (or one massive sweet onion, sliced the same - it worries me how big those things grow)
3 leeks, sliced 1/4" thick (just the white and light green parts)
2 tbsp diced garlic
1/4 tsp dried thyme

1/4 cup white wine
1/2 tsp black pepper

8 cups beef broth (for me, this is 8 cups of water with 2 tbsp and 2 tsp beef bouillon)
1 15-oz can chickpeas, drained and rinsed

3-4 scallions, chopped (use the entire scallion)
2 slices of some good sturdy bread, toasted (I use all different kinds of bread, they're all good)
1ish oz Fontina cheese PER SERVING.
---Note: We get a 0.6-oz thing of Fontina and shred it up. That lasted us through 6 individual servings. Oh, and you can get Gruyere cheese instead - the flavor's actually a tince better - but it's twice as expensive, so if you're frugal like us, go with Fontina.

- Chop up the onions and leeks.
- In a large saucepan, heat oil on medium-high heat (around 8 on my stove).
- Add the onions, let them sit how they fell for just a bit, then stir them around a bit. The goal is to get them to brown some, but not burn.
- Cook the onions until they're starting to go tender, maybe 5-6 minutes.
- Add the leeks, garlic, and thyme. Stir them around until everything's playing nice together, let that cook for maybe 2-3 minutes.

- Drop the heat a little (7 on my stove) and add the black pepper and white wine.
- Cook until the wine's evaporated some (maybe 1-2 minutes).
- Dump in the beef broth and chickpeas. Stir to make sure nothing's stuck to the bottom of the pan.

- This is a good time to get your bread into the toaster.

- Once the soup's come to a boil, reduce the heat so that the soup simmers (around 4 on my stove).
- Let it simmer for however long it takes you to shred your cheese, which shouldn't be more than 3-4 minutes.

- Serve in a bowl with toast on the bottom, cheese on top of that, then the solids of the soup on that, and broth poured over the whole thing.

I'm off to drink some water now, because I believe I've drooled myself into dehydration writing out this recipe.

rachelpagerachelpage on February 12th, 2015 06:13 am (UTC)
That is some delicious soup and just the way I like it. Yum!