Cabbage Soup Au Gratin in the Style of French Onion

Name: Cabbage Soup Au Gratin in the Style of French Onion
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 3 large yellow onions (thinly sliced); 1 medium head of cabbage (cored and thinly sliced); 2 cloves garlic (minced); 1 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 8 cups beef broth (low sodium); 1 baguette French bread (sliced into 1 cm thick rounds); 2 cups Gruyère cheese (grated)

80 min 6 servings Medium

All Recipes

A hearty and comforting cabbage soup topped with cheesy croutons, inspired by the classic French onion soup.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Medium

Cabbage Soup Au Gratin in the Style of French Onion is a delightful twist on the classic French onion soup. This dish combines the comforting flavours of caramelized onions and cabbage, with the added bonus of a cheesy, crunchy topping that makes it irresistible. Originating from the rustic kitchens of France, this soup is perfect for a chilly day. It offers a hearty mix of vegetables and broth, topped with a layer of melted cheese and toasted baguette slices, creating a deliciously satisfying meal.

Instructions

Caramelize the onions

In a large pot, heat the butter and olive oil over medium heat. Add the onions and cook, stirring frequently, until they are golden brown and caramelized, about 20 minutes.

Pro tip: Be patient; caramelizing onions properly brings out their sweetness.

Add the cabbage

Add the sliced cabbage and garlic to the pot. Cook, stirring occasionally, until the cabbage is wilted, about 10 minutes.

Season the soup

Stir in the sugar, salt, and black pepper. Cook for an additional 5 minutes to combine the flavours.

Pro tip: Adjust seasoning to taste before serving.

Simmer the broth

Pour in the beef broth and bring to a boil. Reduce the heat to low and simmer uncovered for 30 minutes.

Pro tip: Skim off any foam that rises to the surface.

Prepare the croutons

While the soup simmers, preheat the oven to 200°C (400°F). Arrange the baguette slices on a baking sheet and toast until golden brown, about 5 minutes.

Pro tip: For extra flavour, rub the toasted bread with a cut garlic clove.

Assemble and broil

Ladle the soup into oven-safe bowls. Top each with a few baguette slices and a generous amount of Gruyère cheese. Place under the broiler until the cheese is bubbly and golden brown, about 3-5 minutes.

Pro tip: Keep a close eye on the cheese to prevent burning.

💡

Tips & Tricks

Use a mandoline for evenly sliced onions and cabbage.
Opt for a sturdy, oven-safe soup bowl for broiling.
Gruyère cheese provides the best melting quality for gratin.
Toast the baguette slices in advance for extra crunch.

Frequently Asked Questions

Can I use a different type of cheese?

Yes, you can substitute Gruyère with Swiss or Emmental cheese for a similar melting quality.

How can I make this soup vegetarian?

Use vegetable broth instead of beef broth for a vegetarian version.

What type of bread is best for the croutons?

A French baguette is ideal due to its crusty texture, but any crusty bread will work.

How long does the soup last in the fridge?

The soup can be stored in the refrigerator for up to 3 days in an airtight container.

Can I freeze this soup?

Yes, freeze the soup base without the bread and cheese. Defrost, reheat, and add fresh croutons and cheese before serving.

Serving Suggestions

Serve this Cabbage Soup Au Gratin as a main course or as a hearty appetizer. It pairs beautifully with a simple green salad and a glass of dry white wine. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water if the soup thickens too much. Gratin the topping fresh for best results.

Nutrition per serving

320

Calories

15g

Protein

16g

Fat

A hearty and rustic soup featuring Savoy cabbage, perfect for warming up on a chilly day.

Easy65 min

See the recipe

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