Ingredients
Skillet
- 2 lb yellow onions about 900 g before peeling
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp fresh thyme leaves divided: 2 tsp for cooking, 1 tsp for finishing
- 0.5 tsp fine salt reduce if broth is salty
- 0.25 tsp black pepper
- 2 15-oz cans no-salt-added chickpeas drained and rinsed
- 2 cups lower-sodium beef broth
- 1 tbsp sherry vinegar
- 0.5 cup water up to this amount as needed to prevent scorching or loosen sauce
- 1 cup Gruyère cheese freshly grated; about 4 oz
To serve
- 8 slices baguette about 1/2 inch thick; approximately 4 oz total
Equipment
- 1 12-inch broiler-safe skillet or transfer to a broiler-safe baking dish for the cheese step
- 1 Wooden spoon
- 1 Stable cutting board and chef's knife
- 1 Colander
- 1 Cheese grater
- 1 Set measuring cups and spoons
- 1 Rimmed baking sheet
- 1 Pair oven gloves
Instructions
Cook the skillet
- Peel and halve the yellow onions, then cut them into thin, even slices on a stable cutting board.
- Melt butter with olive oil in the skillet over medium-low heat. Add onions and salt. Cook for 35–45 minutes, stirring regularly, until very soft and deeply golden. Add small splashes from the measured water if sticking threatens to scorch the onions; lower the heat if needed. A crowded pan may take longer.
- While the onions cook, heat the oven to 375°F (190°C). Lay the baguette slices on the baking sheet and toast for 8–10 minutes until crisp. Remove and set aside.
- Add garlic, 2 teaspoons thyme, and pepper to the golden onions and stir for 1 minute. Add sherry vinegar and broth, scraping up the browned bits. Add chickpeas and simmer uncovered for 8–10 minutes, until piping hot and the broth has reduced to a spoonable sauce. Use any remaining measured water as needed.
- Position a rack about 6 inches below the broiler and preheat it. Sprinkle Gruyère over the hot chickpeas in the broiler-safe skillet, or transfer to a broiler-safe baking dish first. Broil for 2–4 minutes, watching constantly, until cheese is melted and golden in spots. Handle with oven gloves.
- Let stand for 1 minute, scatter the remaining 1 teaspoon thyme over the top, and divide between 4 bowls. Serve with 2 toasted baguette slices per portion.
Video
Notes
Estimated cost: USD $9.25 for the whole recipe including toast, about $2.31 per serving. Illustrative US portion costs: onions $1.50, butter $0.25, olive oil $0.15, garlic $0.10, thyme $0.10, salt and pepper $0.05, chickpeas $2.00, broth $1.00, vinegar $0.10, cheese $2.50, bread $1.50. Water adds negligible cost. Prices vary; not a live store quote.
Contains milk and wheat. Uses beef broth. For vegetarian preparation use suitable broth and cheese made with vegetarian rennet. Refrigerate within 2 hours; use leftovers within 3–4 days and reheat thoroughly. Skillet handles and cheese-covered broth remain very hot after broiling.
Instructional video: Pure Delicious, Love French Onion Soup? You’ll Want to Try This Cheesy Chickpea Bake!, https://www.youtube.com/watch?v=RTiBzEfzwXc. Original provider uploadDate verified: 2026-07-06T11:30:18-07:00. Watch-page playback and native provider embed playback verified, including 1:15 elapsed of 5:19 in the embed. This card uses measured garlic, a smaller vinegar amount, four dinner servings, and serves toast separately. Same onion-chickpea-broth method and broiled Gruyère finish. Native emitted uploadDate and VideoObject count unverified on this draft.
