French Onion Cabbage Soup
This hearty French Onion Cabbage Soup combines the deep, caramelized sweetness of classic French onion soup with tender cabbage for a comforting, lighter twist on the beloved bistro favorite. Rich beef broth, white wine, and perfectly caramelized onions create layers of complex flavor, while the cabbage adds body and nutrition without heaviness. Topped with crusty bread and melted Gruyère cheese, this soup delivers all the satisfaction of traditional French onion soup with added vegetables and a fraction of the effort.
Equipment
- Large Dutch oven or heavy-bottomed pot 5-6 quart capacity
- Sharp knife For slicing onions and cabbage
- Wooden spoon For stirring
- Oven-safe soup bowls or ramekins Optional, for broiling with cheese
Ingredients
- 3 tablespoons unsalted butter 42g
- 4 large yellow onions about 2 pounds or 900g, thinly sliced
- 1 teaspoon granulated sugar helps with caramelization
- 4 cloves garlic minced
- 1/2 cup dry white wine 120ml, can substitute with additional broth
- 8 cups beef broth 1.9 liters, low-sodium preferred
- 1 medium green cabbage about 1.5 pounds or 680g, cored and sliced into 1-inch pieces
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon Worcestershire sauce
- salt and black pepper to taste
For Serving
- 6 slices French bread 1-inch thick, toasted or grilled
- 2 cups Gruyère cheese 225g, shredded (can substitute Swiss or mozzarella)
- fresh parsley chopped, for garnish
Instructions
- Melt butter in a large Dutch oven over medium heat. Add sliced onions and sugar, stirring to coat. Cook for 30-35 minutes, stirring frequently, until onions are deeply caramelized and golden brown.
- Add minced garlic and cook for 1 minute until fragrant. Pour in white wine, scraping up any browned bits from the bottom of the pot, and simmer for 2-3 minutes until wine reduces by half.
- Add beef broth, sliced cabbage, thyme, bay leaves, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until cabbage is tender.
- Remove bay leaves and season with salt and pepper to taste. Ladle soup into oven-safe bowls, top each with a toasted bread slice and generous amount of shredded Gruyère cheese.
- Place bowls on a baking sheet and broil on high for 2-3 minutes until cheese is melted, bubbly, and golden. Garnish with fresh parsley and serve immediately.
Notes
- For deeper flavor, caramelize onions low and slow over 45-50 minutes instead of rushing the process.
- No oven-safe bowls? Simply top each serving with cheese and microwave for 30-45 seconds until melted.
- Red wine can replace white wine for a richer, more robust flavor profile.
- Store leftover soup (without bread and cheese) in an airtight container in the refrigerator for up to 4 days.
- This soup freezes beautifully for up to 3 months; freeze before adding bread and cheese toppings.
- Savoy cabbage or Napa cabbage can be used instead of green cabbage for a more delicate texture.
- For a vegetarian version, substitute vegetable broth for beef broth and add 2 tablespoons soy sauce for depth.
- Make it ahead: Prepare soup through step 3, refrigerate, then reheat and add toppings when ready to serve.
- Toast bread with a brush of olive oil and rub with garlic clove for extra flavor before topping soup.
- Use a mandoline slicer for perfectly uniform onion slices that caramelize evenly.
Nutrition
Serving: 1BowlCalories: 285kcalCarbohydrates: 24gProtein: 15gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 890mgPotassium: 520mgFiber: 4gSugar: 10gVitamin A: 8IUVitamin C: 45mgCalcium: 35mgIron: 8mg
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