Cozy Up with This French Onion Cabbage Soup Recipe 🍲

Summary:

Warm up with this hearty French Onion Cabbage Soup! A twist on the classic, it features caramelized cabbage, sweet onions, savory broth, and cheesy croutons. Perfect for a cozy, veggie-packed meal!

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Lovely Recipes

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

  1. 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.

  2. 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.

  1. 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.