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French Onion Cabbage Soup

French Onion Cabbage Soup

Lily Coleman
This French onion cabbage soup is packed with fiber and crowned with plenty of melted cheese.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Soup
Cuisine French
Servings 6
Calories 384 kcal

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.