Ingredients
Onion gravy and chickpeas
- 2 pounds peeled yellow onions 900 g, halved and thinly sliced
- 1 tablespoon olive oil 14 g
- 1 tablespoon unsalted butter 14 g
- 3 garlic cloves 12 g, minced
- 1 tablespoon all-purpose flour 8 g
- 2 teaspoons fresh thyme leaves 2 g, or 1/2 teaspoon dried thyme
- 2 cups lower-sodium vegetable broth 480 mL
- 2 cans chickpeas 15.5 ounces each, drained and rinsed; about 500 g drained total
- 1 teaspoon Dijon mustard 5 g
- 1 tablespoon sherry vinegar 15 mL
- 1/4 teaspoon fine salt 1.5 g, only as needed after tasting broth and cheese
- 1/4 teaspoon ground black pepper
- 2 ounces Gruyère cheese 60 g, grated; choose vegetarian rennet if needed
Equipment
- 1 Wide heavy 12-inch sauté pan with lid
- 1 Wooden spoon
- 1 Knife and cutting board
- 1 Colander
- 1 Cheese grater
Instructions
- Heat olive oil and butter in the wide sauté pan over medium heat. Add onions and stir to coat. Cook about 8 minutes until softened, stirring frequently. Reduce heat to medium-low.
- Continue cooking for 30–45 minutes, stirring regularly, until onions are deeply golden and very soft. Add water a tablespoon at a time if the browned coating starts to stick, scraping it back into the onions. Reduce heat if dark spots develop quickly. Allow extra time if the onions are still pale.
- Stir in garlic and thyme and cook for 30 seconds. Sprinkle flour over the onions and stir for 1 minute. Gradually add broth while stirring to loosen the browned coating and prevent flour lumps.
- Stir in drained chickpeas, Dijon and pepper. Simmer gently, uncovered, for 8–10 minutes until hot through and the sauce lightly coats the chickpeas. Add sherry vinegar and taste. Use the measured salt only as needed.
- Scatter grated Gruyère across the top. Cover and cook on low for 2–3 minutes until the cheese melts. Remove from heat and divide among four bowls. If the sauce has become too thick, loosen it with a small splash of hot water before serving. Optional bread or potatoes are not included in the recipe quantities.
Nutrition
Calories: 400kcalCarbohydrates: 53gProtein: 16gFat: 15gFiber: 12g
Video
Notes
Onion browning time varies by pan, stove and moisture. Use deep golden color and soft texture rather than the timer alone. This is a stovetop recipe; the cheese melts under a lid. Contains milk and wheat. A vegetarian version needs vegetable broth and cheese made with vegetarian rennet.
Nutrition is estimated per one-quarter of the skillet from 900 g peeled onions, 500 g drained canned chickpeas, 14 g each oil and butter, 8 g flour, 60 g Gruyère and the measured sauce ingredients. Optional sides are excluded. Brands and salt use change the result. Refrigerate within 2 hours, keep at 40°F (4°C) or below for 3–4 days and reheat to 165°F (74°C).
Estimated cost uses about US$1.60 for the onion portion from a US$2.40/3-pound bag, US$1.72 for two US$0.86 cans of chickpeas, and US$3.68 for the measured cheese, broth, fats and seasonings. Excludes sides, energy and delivery; prices vary.
Technique video credit: Chef Jack Ovens, French Onion Pasta Bake. The video demonstrates caramelizing onions and making a flour-thickened thyme gravy. It uses pasta, beef stock, wine or extra stock, added sugar and three cheeses, then bakes. This separate recipe uses chickpeas, vegetable broth, Dijon and vinegar, omits wine and added sugar, and melts one measured cheese on the stove. Follow this card for the chickpea dish, quantities and timing.