French Onion Soup with Cabbage
Sunset comes a little sooner and the days are cooler as fall is in full effect. What better way to warm up than with a cozy bowl of soup? French Onion Soup with Cabbage is a delicious and comforting twist on the classic.
Soup is always the right answer, regardless of the season, such as Sopa de Fideo. Whether you’re looking for a hearty dinner or warming lunch, this twist on the traditional French onion soup is sure to become a new favorite.
Ingredients
The best part of French Onion Soup with Cabbage, other than how easy and delicious it is, is how budget friendly and easy to shop for this recipe is. Fresh, accessible ingredients come together with pantry staples for this cheese topped classic.
- Butter – Adds richness to the soup and also helps create the roux.
- Flour – Combined with the butter, creates the roux that thickens the soup.
- Onion – The natural sugars of the onion caramelize and intensifies in sweetness as it cooks down.
- Garlic – Adds a savory note that permeates the entire broth.
- Savoy Cabbage – Savoy cabbage is a winter vegetable that is milder in flavor and more delicate in texture than green cabbage.
- Marsala Wine – This fortified wine from Sicily adds a natural sweetness that accents the caramelized onions.
- Beef Broth – Adds savory richness to the soup.
- Bay Leaves – Gives this soup an all-day cooked flavor and flora back note.
- Fresh Thyme – Fresh, bright, and slightly lemony, this wakes up all of the flavors.
- Salt – Enhances all of the flavors of the ingredients.
- Whole Peppercorns – Adds an earthy heat in the background.
- Whole Cloves – Warm and aromatic, cloves give the broth a layer of complexity.
- Baguette – Is there anything better than that bite of crispy croutons basking in rich broth? Used to top the soup.
- Gruyere Cheese – Nutty and perfect for melting, this is the crowning touch to this classic soup recipe.
How to Make French Onion Soup with Cabbage
This soup gives you all the flavor of an all-day simmered soup, but with the ease of it coming together in less than a couple of hours. This is also a great make ahead. You can finish the last step of baking it to get that melty, crusty cheese just before serving.
Time needed: 1 hour and 30 minutes
Delicate savoy cabbage brings texture to this classic comfort dish.
- Caramelize
Melt butter in a medium sized pot over medium heat. Add the onions and garlic and stir occasionally. Allow the onions to cook until they start to turn golden brown and caramelize.
- Wilt
Add the cabbage to the onions and stir to combine. Allow the cabbage to cook until it’s wilted down and reduced in volume.
- Roux
Add the flour to the mixture and continue to stir. Let the flour cook for a couple of minutes to allow the raw flavor to cook out. It will begin to smell slightly nutty.
- Deglaze
Add the Marsala wine to the pot and stir to combine, making sure you scrape up any brown bits from the bottom of the pan. Let the wine come to a simmer.
- Simmer
Season the soup with the salt and spices. Add the bays and beef broth. Stir to combine and cover the soup. Let it simmer for an hour.
- Croutons
Preheat the oven to 400 degrees. Cut the baguette into cubes and spread out on a baking sheet. Toast the croutons for 10 minutes until golden brown and crispy.
- Bake
Divide the soup between four ramekins. Top with the croutons and shredded cheese. Allow the soup to bake for 4-10 minutes or until the cheese is melted.
Substitutions
The savoy cabbage in this recipe can be substituted with green cabbage. While the savoy cabbage has a milder flavor, the sweetness of the caramelized onions will work with the slightly more bitter green cabbage.
Variations
This soup can easily be made vegetarian. Simply replace the beef broth in this recipe with your favorite vegetable broth.
Tools
Part of the fun of French onion soup in general, and French Onion Soup with Cabbage, is the individual portions with the crown of melted cheese hugging the croutons. Use oven safe ramekins, mini crocottes, or crocks.
However, if you don’t have ramekins or crocks, this can be transferred to the oven in a Dutch oven. Top the entire soup with the croutons and gruyere, and bake for 10 minutes.
Storage
This soup is a great make ahead. You can make the soup itself and allow it to simmer, and then let it cool. Once it’s cooled transfer it to an airtight container and keep refrigerated for 2-3 days. When you’re ready to serve it, reheat it and then transfer it to your cooking vessels.
Top Tip for French Onion Soup with Cabbage
The caramelized onions are the backbone of this soup. Don’t rush the process. If they seem like they are cooking too quickly lower the heat and continue allowing them to cook until they turn a golden brown. You can also add a splash of water to them to help draw out their sugars.
French Onion Soup with Cabbage
Equipment
- 1 medium pot
- 4 ramekins or crocks
Ingredients
- 4 tbsp butter
- 1 onion, sliced large
- 3-4 garlic cloves, minced
- 1 savoy cabbage, sliced medium
- 1 tbsp flour
- 1 cup Marsala wine
- 2 cups beef broth
- 2 bay leaves
- a few sprigs of fresh thyme
- 1 tsp salt
- 5-6 whole peppercorns
- 3-4 cloves
- 1 baguette, cubed
- 2 cups Gruyère cheese, shredded
Instructions
- Melt butter in a medium sized pan over medium heat.
- Add the onions and garlic. Stirring occasionally, allow the onions to begin to turn golden brown.
- Add the cabbage and stir to combine. Continue to cook until the cabbage has wilted down and reduced in volume.
- Add the flour and continue to stir. Let the flour cook for 3-4 minutes or until it smells slightly nutty.
- Pour in the wine. Stir to combine. Let the wine come to a simmer.
- Add the salt, seasonings, and bay leaves. Add the beef broth and stir to combine.
- Cover the pot and allow it to simmer for an hour.
- While the soup is simmering heat the oven to 400 degrees.
- Spread the cubes of baguette onto a baking sheet. Bake for 10 minutes or until golden brown.
- Divide the soup between four ramekins. Top each one with the croutons and shredded cheese.
- Allow the French onion soup to bake at 400 degrees for 5-10 minutes or until the cheese is melted.
- Garnish with fresh thyme.
Can’t wait to try this!!
I would love to know the nutrition facts! How many carbs? Calories?
I’m sorry! I will keep in mind to add that option to my blog!
So DELICIOUS!!! I added one more onion, used 6 Tbsp butter, red vermouth. Sour dough bread buttered and sprinkled with garlic salt, covered in fontana cheese and ‘roasted’ in the over at 360. To die for !???????????????????????????????? Thank you for your wonderful recipe!
Thank you for trying!