French Onion Cabbage Soup

I always assume I have at least a few onions in my pantry, and that assumption has gotten me into trouble on a few occasions. Most recently, this occurred when I had planned to make French onion soup. What I did have, however, was almost a whole head of cabbage left over from making coleslaw a few days earlier. The moral of the story? When life gives you cabbage, make French onion cabbage soup (oh, and never assume you have onions).

Believe it or not, cabbage caramelizes just like onions when slowly sauteed on the stovetop, and has a similar taste and texture once combined with the other ingredients in the soup. Nutritionally, it offers a considerable advantage over onions, containing less sugar, fewer carbohydrates and a generous amount of dietary fiber, and vitamins K and C.

That said, French onion cabbage soup isn’t exactly health food. This recipe has the same garnishes as old-fashioned French onion soup: large, crispy croutons, and plenty of ooey-gooey melted cheese on top. It’s the perfect cozy meal for chilly evenings when you’re seeking a bit of comfort.

French Onion Cabbage Soup Ingredients

• Green cabbage: For the best-tasting French onion cabbage soup, opt for green cabbage. It has sturdy leaves that won’t fall apart in the soup, and it develops a slightly sweet flavor when caramelized. Prep the cabbage by slicing the head in half, cutting out the tough white core, and slicing the cabbage thinly.
• Butter and olive oil: Butter helps promote browning, while the olive oil raises the smoke point to prevent the onions and cabbage from burning during caramelization.
• Sweet onion: Opting for sweet onions in this soup recipe helps balance that slight bitterness of the cabbage.
• Brown sugar: Brown sugar counters the bitter taste of the cabbage and speeds up caramelization.
• Salt and pepper: A dash of salt draws out excess moisture in the cabbage and onion, and pepper seasons them to perfection.
• Garlic: This aromatic adds depth and complexity to the soup’s broth.
• Flour: Adding a bit of flour to the caramelized onions and cabbage thickens the soup.
• Tomato paste: A small amount of tomato paste lends even more flavor to broth.
• Dry red wine: Use merlot or pinot noir to deglaze the pan. Dry sherry wine is a good alternative.
• Worcestershire: Worcestershire sauce infuses the broth with an extra touch of umami.
• Beef stock: You can use store-bought beef stock or use homemade beef broth for this French onion cabbage soup recipe.
• Herbs: A trio of thyme, parsley and bay leaf imparts a heavenly taste to the broth while filling your kitchen with an intoxicating aroma.
• French bread: Crusty, sturdy bread makes the best homemade croutons for floating on top of each serving of French onion cabbage soup.
• Cheese: You can use either Swiss or Gruyere paired with Parmesan for a balanced cheesy flavor.

Directions

Step 1: Caramelize the onions and cabbage

Heat the butter and 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium-high heat. Stir in the onion and cabbage. Cover the pot and cook them until they’re softened, 10 to 15 minutes, stirring occasionally. Uncover the pot, and stir in the brown sugar, salt and pepper. Reduce the heat to medium-low, and cook the onion and cabbage until they’re deeply golden brown, 15 to 20 minutes.

Step 2: Deglaze the pan and add broth

Stir in the garlic, tomato paste and flour. Cook them for two to three minutes, then deglaze the pan with red wine, scraping the bottom of the pot.

Add the Worcestershire sauce and beef stock, and bring them to a boil.

Step 3: Add the bouquet garni

Meanwhile, bundle the thyme, parsley and bay leaf in cheesecloth, and tie them with cooking twine. Add the bundle to the soup, and reduce it to a simmer. Cook the soup, uncovered, for 25 to 30 minutes. Remove it from the heat and discard the herb bundle.

Editor’s Tip: If you don’t have cheesecloth, you can simply tie the herbs together with cooking twine.

Step 4: Toast the croutons

Preheat the broiler. Arrange the baguette slices on a sheet pan, and drizzle both sides of each slice with the remaining tablespoon of olive oil. Broil the slices for one minute or until they’re golden at the edges. Flip the slices, and toast them for another minute or until they’re lightly golden.

Step 5: Garnish the soup in oven-safe bowls

Arrange six oven-safe soup crocks or ramekins on a sheet pan. Ladle the soup into the soup crocks, filling them about 3/4 of the way. Top each one with a toasted baguette slice and a generous handful of shredded Gruyere or Swiss cheese. Sprinkle them with grated Parmesan.

Step 6: Melt the cheese

Broil the crocks for two to three minutes or until the cheese is melted and lightly browned. Garnish the bowls with minced thyme and parsley, if desired.

French Onion Cabbage Soup Variations

• Add rosemary: Rosemary goes well with French onion-style soups. Add one to two sprigs to the herb bundle, if desired.
• Try another type of onion: Yellow onions may be used in place of sweet onions if desired. The soup will just taste a little less sweet.

How to Store French Onion Cabbage Soup

French onion cabbage soup should be stored in an airtight food storage container and kept refrigerated.

How long does French onion cabbage soup last?

Enjoy leftover French onion cabbage soup within three to four days.

Can you freeze French onion cabbage soup?

Yes, you can freeze the soup (without the crouton or cheese on top) for up to three months. Defrost it overnight in the refrigerator before warming it up.

What’s the best way to reheat French onion cabbage soup?

Reheat French onion cabbage soup in the microwave or on the stovetop. For the best experience, top it with a fresh crouton and cheese, and finish reheating it in the oven.

French Onion Cabbage Soup Tips

What can you serve with French onion cabbage soup?

French onion cabbage soup pairs well with a green salad and a loaf of freshly baked crusty bread. This top-rated focaccia, or homemade garlic knots would both taste divine.