French Onion Cabbage Soup
This French Onion Cabbage Soup offers a fresh spin on the classic, elevating its comforting flavors. By replacing some of the onions with caramelized cabbage, this version introduces a unique, veggie-forward twist. The savory broth, enriched with sweet onions and finished with cheesy croutons, is just as satisfying and hearty as ever.
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 (approximately 8 cups) and onion (about 1½ cups). Cook, stirring occasionally, until the vegetables turn light golden brown, about 15 minutes. Stir in 1½ tablespoons of vinegar and cook for 1 minute, using a wooden spoon to scrape up the browned bits from the bottom of the pot. Transfer the mixture to a medium heatproof bowl and set aside uncovered. Without cleaning the pot, repeat the process with another 2 tablespoons of oil, the remaining cabbage (8 cups), onion (1½ cups), and 1½ tablespoons of vinegar.
Return all of the vegetables to the pot. Add 7½ cups broth, 1 teaspoon each soy sauce, thyme and pepper and ¼ teaspoon salt; bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium; cook, stirring occasionally, until the cabbage and onion are tender and the flavors are blended, about 15 minutes.
About 5 minutes before serving, preheat oven to broil with rack in middle position. Line a large rimmed baking sheet with foil. Add 5 cups bread and the remaining 2 tablespoons oil; toss until the bread is coated in oil; spread in an even layer. Broil, stirring once, until toasted, about 2 minutes. Push the bread cubes together and sprinkle with ¾ cup cheese; broil until the croutons are crisp and the cheese is melted, about 1 minute. Ladle the soup into 6 bowls; top with croutons. Garnish with additional thyme and pepper, if desired.