A Cozy Classic with a Twist: French Onion Cabbage Soup
On
08/10/2024Reading time:
7 min
Summary:
This French Onion Cabbage Soup puts a fresh spin on the classic, elevating its comforting essence. This variation replaces some of the onion with caramelized cabbage, adding a delightful twist. The rich, savory broth, infused with sweet onions and crowned with cheesy croutons, delivers the same hearty satisfaction, now with an extra dose of vegetables.
French Onion Cabbage Soup
Discover a delightful twist on a beloved classic with our French Onion Cabbage Soup! This recipe combines the rich flavors of caramelized onions and cabbage in a savory broth, topped with golden, cheesy croutons. It's comforting, hearty, and packed with veggies—perfect for cozy evenings.
Ingredients
6 tablespoons vegetable oil, divided
1 small head green cabbage, cored and thinly sliced (about 16 cups), divided
1 large sweet onion, thinly sliced (about 3 cups), divided
3 tablespoons cider vinegar, divided
7½ cups unsalted vegetable broth
1 teaspoon reduced-sodium soy sauce
1 teaspoon chopped fresh thyme, plus more for garnish
1 teaspoon ground pepper, plus more for garnish
¼ teaspoon salt
5 cups cubed whole-wheat baguette (½-inch)
¾ cup shredded Gruyère cheese
Directions
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add half of the cabbage (about 8 cups) and onion (approximately 1½ cups), cooking and stirring occasionally until the vegetables turn a light golden brown, about 15 minutes. Stir in 1½ tablespoons of vinegar, scraping up any browned bits from the bottom of the pot with a wooden spoon, and cook for 1 minute. Transfer this mixture to a medium heatproof bowl and set aside uncovered, leaving the pot as is. Repeat the steps with another 2 tablespoons of oil, the remaining cabbage (8 cups), onion (1½ cups), and 1½ tablespoons of vinegar.
Place all the vegetables back into the pot. Pour in 7½ cups of broth and stir in 1 teaspoon each of soy sauce, thyme, and pepper, along with ¼ teaspoon of salt. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Lower the heat to medium and continue cooking, stirring now and then, until the cabbage and onions are tender and the flavors have melded, about 15 minutes
About 5 minutes before serving, preheat the oven to broil and position the rack in the middle. Line a large rimmed baking sheet with foil. Place 5 cups of bread on the sheet, drizzle with the remaining 2 tablespoons of oil, and toss to coat evenly. Spread the bread out in a single layer and broil, stirring once, until toasted, about 2 minutes. Gather the bread cubes together, sprinkle with ¾ cup of cheese, and broil again until the croutons are crisp and the cheese is melted, about 1 minute. Serve the soup in 6 bowls, topping each with the cheesy croutons. Add a sprinkle of thyme and pepper for garnish, if desired.