French Onion Cabbage Soup
Warm up with a comforting bowl of French Onion Cabbage Soup, a delightful twist on the classic French onion soup that’s hearty, flavorful, and brimming with rustic charm. This recipe highlights the rich, caramelized sweetness of golden-brown onions paired with tender green cabbage, creating a robust base that’s perfectly balanced with a splash of dry white wine and aromatic herbs like thyme and bay leaf. Topped with a crusty slice of toasted French bread and a golden layer of melted Gruyere cheese, this soup becomes an irresistible masterpiece that’s ideal for cozy evenings. With its simple ingredients, easy preparation, and soul-warming flavors, this French Onion Cabbage Soup is destined to become a go-to comfort dish for any season.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions, thinly sliced
- 4 cups green cabbage, shredded
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 6 cups beef or vegetable broth
- 1 leaf bay leaf
- 3 sprigs fresh thyme sprigs
- 4 slices French bread, sliced
- 1 cup Gruyere cheese, shredded
- to taste salt
- to taste black pepper
Instructions
In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes or until the onions are deeply caramelized and golden brown.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the shredded cabbage and sauté for 5-7 minutes until softened and slightly wilted.
Pour in the white wine, scraping up any browned bits on the bottom of the pot. Let it cook for 2-3 minutes to reduce slightly.
Add the broth, bay leaf, and thyme sprigs. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
While the soup simmers, preheat your oven broiler on high.
Place the slices of French bread on a baking sheet. Toast under the broiler for 1-2 minutes on each side until golden brown.
Ladle the soup into oven-safe bowls or crocks. Top each with a slice of toasted bread and a generous handful of shredded Gruyere cheese.
Place the bowls on a baking sheet and transfer to the oven. Broil for 2-3 minutes, or until the cheese is melted, bubbly, and slightly browned.
Carefully remove the bowls from the oven and let cool for a couple of minutes before serving.
Season the soup with additional salt and pepper to taste. Serve hot and enjoy!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 9559 mg | 416% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 32.8 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1490 mg | 115% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2426 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
