Hey y'all! If you’re craving something warm, hearty, and packed with flavor, this French Onion Cabbage Soup is about to become your new favorite comfort meal. With sweet caramelized onions, tender Cabbage, and a cheesy, savory topping, this soup is both cozy enough for chilly evenings and impressive enough to serve at a dinner party. Plus, it’s simple to make and oh-so-satisfying. Let’s get cooking!
Why You'll Love This French Onion Cabbage Soup
- Rich, savory flavor with sweet caramelized onions and tender cabbage.
- Hearty and filling—perfect as a meal or a starter.
- Easy to make with everyday ingredients and minimal prep.
- Versatile: suitable for vegetarians and easy to customize.
- Freezes well for make-ahead meals or meal prep.
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 4 cups green cabbage, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (or 1 teaspoon fresh)
- 1 tablespoon all-purpose flour (optional, for thickening)
- 7 cups beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 8 slices of crusty French bread or baguette
- 2 cups shredded Gruyère or Swiss cheese
- Chopped fresh parsley, for garnish (optional)
Directions
Prep Time: 15 minutes | Cook Time: 1 hour 5 minutes | Total Time: 1 hour 20 minutes
Step 1: Caramelize The Onions
In a large Dutch oven or soup pot, heat butter and olive oil over medium heat. Add the sliced onions with a pinch of salt and cook, stirring frequently, for about 25-30 minutes until deeply golden and caramelized. Adjust the heat as necessary to avoid burning; low and slow is key!
Step 2: Add The Cabbage & Garlic
Add the cabbage and garlic to the caramelized onions. Sauté for another 8-10 minutes, until the cabbage wilts and starts to soften.
Step 3: Season & Deglaze
Sprinkle in the salt, black pepper, thyme, and flour (if using for added thickness). Stir well, then pour in the Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Step 4: Simmer The Soup
Add the broth and bay leaf. Bring to a simmer, reduce heat, and allow to cook uncovered for about 20-25 minutes, until flavors meld and the cabbage is fully tender. Remove the bay leaf and taste for seasoning.
Step 5: Prepare The Cheesy Bread Topping
Preheat your oven broiler. Place bread slices on a baking sheet and toast under the broiler for 1-2 minutes per side until golden. Top each slice with Gruyère cheese, then return to the broiler until the cheese melts and bubbles (about 2-3 minutes).
Step 6: Serve & Enjoy
Ladle the hot soup into bowls, place a cheesy bread slice on top, and sprinkle with parsley if desired. Serve immediately and enjoy that irresistible cheesy, savory goodness!
Notes
- For extra flavor, use a mix of sweet and yellow onions.
- Stir the onions often while caramelizing to prevent sticking or burning.
- Omit the flour if you prefer a thinner, brothier soup.
Variations
- Vegan: Use olive oil, vegetable broth, and vegan cheese or omit the topping.
- Low-Carb: Skip the bread and serve as is, or use keto-friendly bread.
- Meaty: Sauté diced bacon or pancetta with the onions for added depth.
Required Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Baking sheet
- Knife and cutting board
- Ladle
Storage Instructions
Leftover French Onion Cabbage Soup can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup (without bread or cheese) for up to 2 months. Reheat gently on the stovetop before serving, and add fresh cheesy bread for best results.
Suggested Pairings & Serving Recommendations
- Serve with a crisp green salad tossed in light vinaigrette.
- Pair with a glass of dry white wine or apple cider.
- Add a side of roasted root vegetables for extra comfort.
Pro Tips
- Let the onions caramelize fully—this deepens the flavor, don’t rush this step!
- Add a splash of dry sherry or white wine to the onions after caramelizing.
- Toast extra bread for dipping—everyone will want more with the gooey cheese.
FAQ
- Can I make French Onion Cabbage Soup ahead of time?
- Absolutely! Prepare the soup in advance and store it without the cheesy bread. Just reheat and top with fresh bread and cheese when serving.
- What kind of cheese works best?
- Gruyère is classic, but Swiss or provolone also melt beautifully and add rich flavor.
- Can I freeze the soup?
- Yes, freeze the soup without the bread or cheese topping. Thaw in the fridge overnight and reheat gently on the stove.
Ingredients
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 3 cups green cabbage, shredded
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 2 tablespoons dry sherry (optional)
- Salt and black pepper, to taste
- 4 slices crusty baguette
- 1 cup grated Gruyère cheese
Instructions
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1Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until golden brown and caramelized, about 20-25 minutes.
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2Stir in the minced garlic and dried thyme and cook for 1 minute until fragrant.
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3Add the shredded cabbage and cook for 5 more minutes, stirring occasionally, until slightly softened.
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4Pour in the vegetable broth and dry sherry (if using). Bring to a simmer, reduce heat, and cook uncovered for 15 minutes. Season with salt and black pepper to taste.
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5Meanwhile, toast the baguette slices until golden. Ladle the soup into oven-safe bowls, top each with a toasted baguette slice and grated Gruyère cheese.
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6Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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