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This French Onion Cabbage Soup puts a creative spin on the classic dish, adding a delightful veggie twist that enhances the comforting qualities of this warming soup. By replacing part of the onions with caramelized cabbage, it introduces a new depth of flavor. The savory broth, enriched with sweet onions and topped with melted cheese on crispy croutons, remains just as satisfying but with an extra boost of vegetables.

French Onion Cabbage Soup reimagines the familiar recipe by incorporating nutrient-dense cabbage alongside onions, both of which become beautifully caramelized for a rich sweetness. The tangy vinegar and earthy thyme help balance this sweetness. Toasted whole-wheat baguette croutons, topped with gooey Gruyère cheese, create the perfect finishing touch for this flavorful, hearty soup. Continue reading for expert tips, including the reason behind cooking the cabbage and onions in separate batches.

Tips from the EatingWell Test Kitchen

Here are some helpful insights we gathered while developing and testing this recipe to ensure it turns out perfectly every time:

  • Cook the cabbage and onions in two batches: This step is important because cabbage releases a lot of water. If you cook it all at once, it will steam rather than caramelize, which will prolong the cooking time.
  • Be mindful when toasting the croutons: Croutons can quickly go from golden to burnt, so keep an eye on them and stir occasionally to ensure they toast evenly.
  • For easier cabbage slicing: Cut the cabbage into quarters and separate the layers. This helps the pieces lie flatter and ensures they cook evenly when caramelizing.
  • Umami flavor with soy sauce: The reduced-sodium soy sauce adds a savory depth to the soup. If you’re not following a vegetarian diet, you can substitute with unsalted beef stock and Worcestershire sauce for a non-vegetarian version.

Nutrition Notes

Cabbage is a cruciferous vegetable packed with health benefits, including supporting a strong immune system, improving gut and eye health, reducing inflammation, and lowering the risk of cancer. These benefits are due to cabbage’s antioxidants, fiber, and vitamins C and K.

Onions offer similar health benefits, such as reducing cancer risk, supporting a healthy gut, and promoting eye health. Onions may also possess antibacterial properties and help protect against harmful bacteria, while regularly consuming them may support heart health.

Whole-wheat baguettes are made from whole-wheat flour, which retains the nutrients of the wheat kernel. Whole-wheat bread provides complex carbohydrates for lasting energy, fiber to help keep you full and support digestion, and essential vitamins and minerals, such as B vitamins, which help your body convert food into energy.

Ingredients

  • 6 tablespoons vegetable oil, divided
  • 1 small head green cabbage, cored and thinly sliced (about 16 cups), divided
  • 1 large sweet onion, thinly sliced (about 3 cups), divided
  • 3 tablespoons cider vinegar, divided
  • 7½ cups unsalted vegetable broth
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon fresh thyme, chopped, plus more for garnish
  • 1 teaspoon ground black pepper, plus more for garnish
  • ¼ teaspoon salt
  • 5 cups cubed whole-wheat baguette (½-inch cubes)
  • ¾ cup shredded Gruyère cheese

Directions

  1. Cook the cabbage and onions: Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add half of the cabbage (about 8 cups) and half of the onion (about 1½ cups), stirring occasionally, and cook until the vegetables are light golden brown, about 15 minutes. Stir in 1½ tablespoons of vinegar, scraping up any browned bits from the bottom of the pot with a wooden spoon, and cook for another minute. Transfer the mixture to a medium heatproof bowl and set aside, uncovered. (Do not wipe the pot clean.)

2. Repeat the process: Add the remaining 2 tablespoons of oil to the pot and repeat the process with the remaining cabbage (8 cups), onion (1½ cups), and 1½ tablespoons vinegar. Set aside once finished.

3. Simmer the soup: Return all of the caramelized vegetables to the pot. Add the vegetable broth, soy sauce, thyme, pepper, and salt. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Once simmering, reduce the heat to medium and cook, stirring occasionally, until the cabbage and onions are tender and the flavors are fully blended, about 15 minutes.

4. Prepare the croutons: About 5 minutes before the soup is ready to serve, preheat the oven to broil with the rack in the middle position. Line a large rimmed baking sheet with foil. Add the bread cubes and drizzle with the remaining 2 tablespoons of oil, tossing to coat. Spread the cubes in an even layer. Broil, stirring once, until golden and toasted, about 2 minutes. Push the croutons together and sprinkle with the shredded Gruyère cheese. Broil for an additional 1 minute, until the cheese melts and the croutons are crisp.

5. Serve the soup: Ladle the soup into bowls and top each with a portion of cheesy croutons. Garnish with additional thyme and freshly ground pepper, if desired.

Nutrition Information:

Serving Size: About 1½ cups soup & ¾ cup croutons
Calories: 390; Fat: 19g; Saturated Fat: 5g; Cholesterol: 15mg; Carbohydrates: 47g; Total Sugars: 12g; Added Sugars: 0g; Protein: 14g; Fiber: 8g; Sodium: 787mg; Potassium: 540mg

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