Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 large sweet onions, sliced
• 2 cups chopped spring onions, or leeks, whites and light green parts only
• 2 tablespoon chopped garlic
• 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
• 1/4 cup dry sherry, (see Ingredient Note)
• 1/2 teaspoon freshly ground pepper
• 3 14-ounce c reduced-sodium beef broth
• 1 15-ounce c chickpeas, rinsed
• 1/4 cup minced fresh chives, or scallions
• 6 slices whole-wheat country bread
• 1 cup shredded Gruyère, or fontina cheese

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Cooking Directions

Step 1

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.

Step 2

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. Stir in broth 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).

Step 3

Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.