This French onion cabbage soup is packed with fiber and crowned with plenty of melted cheese.
French Onion Cabbage Soup
This French onion cabbage soup is packed with fiber and crowned with plenty of melted cheese.
Ingredients
- 4 tablespoons butter
- 3 tablespoons olive oil divided
- 2 large onions sliced 1/4-in. thick with the grain
- 1 medium head cabbage about 2 pounds, thinly sliced
- 1 tablespoon packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/2 cup dry red wine or dry sherry
- 1 tablespoon Worcestershire sauce
- 6 cups beef stock
- 3 fresh thyme sprigs plus more for garnish
- 3 sprigs fresh parsley stems removed plus more for garnish
- 1 bay leaf
- 1 French bread baguette about 10 ounces, sliced 1-in. thick slices
- 1-1/2 cups shredded Swiss or Gruyere cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Heat butter and 2 tablespoons olive oil in a large Dutch oven or stockpot over medium-high heat. Stir in onion and cabbage. Cover; cook until softened, 10-15 minutes, stirring occasionally. Uncover; stir in brown sugar, salt and pepper. Reduce the heat to medium-low; cook until onion and cabbage are deeply golden brown, 15-20 minutes.
- Stir in garlic, tomato paste and flour. Cook 2-3 minutes; deglaze the pan with red wine, scraping the bottom of the pot. Add Worcestershire sauce and beef stock; bring to a boil.
- Meanwhile, bundle thyme, parsley and bay leaf in cheesecloth; tie with cooking twine. Add the bundle to the soup; reduce to a simmer. Cook, uncovered, 25-30 minutes. Remove from the heat; discard herb bundle.
- Preheat oven to a broil. Arrange the baguette slices on a sheet pan; drizzle both sides of each slice with the remaining 1 tablespoon olive oil. Broil 1 minute or until golden on the edges. Flip the slices; toast another 1 minute or until lightly golden.
- Arrange 6 oven-safe soup crocks or ramekins on a sheet pan. Ladle the soup into the soup crocks, filling about 3/4 of the way full. Top each with a toasted baguette slice and a handful of shredded cheese. Sprinkle with grated Parmesan.
- Broil 2-3 minutes or until the cheese is melted and lightly browned. Garnish with minced thyme and parsley, if desired.
