Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

French Onion Cabbage Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 15 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 6 servings

Description

This French Onion Cabbage Soup is a hearty twist on the classic French onion soup, featuring caramelized onions and cabbage simmered in a rich beef broth, topped with toasted baguette slices and melted Gruyere and Parmesan cheeses. Perfect for a cozy meal, this soup combines deep, savory flavors with a satisfying cheesy crust.

Ingredients

Sauté Base

  • 4 tablespoons butter
  • 3 tablespoons olive oil, divided
  • 2 large onions, sliced 1/4-inch thick with the grain
  • 1 medium head cabbage (about 2 pounds), thinly sliced
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 garlic cloves, minced

Soup Thickening and Flavoring

  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1/2 cup dry red wine or dry sherry
  • 1 tablespoon Worcestershire sauce
  • 6 cups beef stock

Herbs

  • 3 fresh thyme sprigs plus more for garnish
  • 3 sprigs fresh parsley, stems removed plus more for garnish
  • 1 bay leaf

Toppings

  • 1 French bread baguette (about 10 ounces), sliced 1-inch thick slices
  • 1 1/2 cups shredded Swiss or Gruyere cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Caramelize the onions and cabbage: Heat the butter and 2 tablespoons olive oil in a large Dutch oven or stockpot over medium-high heat. Stir in the sliced onions and cabbage. Cover the pot and cook for 10 to 15 minutes until softened, stirring occasionally. Remove the cover, add brown sugar, salt, and pepper, then reduce heat to medium-low and continue cooking for 15 to 20 minutes until the onions and cabbage turn a deep golden brown.
  2. Deglaze the pan and add broth: Stir in minced garlic, tomato paste, and flour. Cook for 2 to 3 minutes to eliminate raw flour taste. Pour in the dry red wine or sherry, scraping the bottom of the pot to deglaze and lift any browned bits. Add Worcestershire sauce and beef stock, bringing the mixture to a boil.
  3. Add the bouquet garni: Create a bundle of thyme, parsley, and bay leaf using cheesecloth tied with cooking twine. Add this herb bundle to the soup, reduce heat to a simmer, and cook uncovered for 25 to 30 minutes. Remove from heat, discard herb bundle.
  4. Toast the croutons: Preheat the broiler. Arrange baguette slices on a sheet pan and drizzle both sides with remaining 1 tablespoon olive oil. Broil for one minute per side or until golden and lightly toasted.
  5. Garnish the soup in oven-safe bowls: Place six oven-safe crocks or ramekins on a baking sheet. Ladle soup about three-quarters full into each. Top each with a toasted baguette slice followed by a generous handful of shredded Swiss or Gruyere cheese and sprinkle with grated Parmesan.
  6. Melt the cheese: Broil the filled crocks for 2 to 3 minutes or until the cheese is melted and lightly browned. Garnish with minced thyme and parsley if desired, then serve immediately.

Notes

  • Use a heavy-bottomed Dutch oven or stockpot for even caramelization and cooking.
  • If cheesecloth is unavailable, tie herbs directly with cooking twine.
  • Red wine or dry sherry helps add depth but can be omitted if desired, replacing with additional beef stock.
  • Bread slices are best toasted just before serving to keep them crisp under the melted cheese.
  • Gruyere cheese offers a traditional nutty flavor but Swiss cheese is a suitable substitute.
  • Adjust salt and pepper to taste, especially if beef stock is salted.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French

Find it online: https://saraflavors.com/french-onion-cabbage-soup-recipe/