French Onion Soup with Cabbage
Sweet and savory French onion soup gets additional flavor and texture from the addition of savoy 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.
Notes
This same recipe can also be baked in an oven safe Dutch oven. Top the entire thing with the croutons and cheese and bake for 10 minutes.
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