Go Back

French Onion Cabbage Soup

This French Onion Cabbage Soup brings together caramelized onions, tender cabbage, and a rich beef broth for a cozy meal that’s full of flavor. Finished with crispy toasted baguette and plenty of melted Gruyère cheese, it’s the kind of comforting soup that’s perfect for chilly evenings or whenever you’re craving something warm and satisfying.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Soup
Cuisine: French
Calories: 410
Ingredients Method Notes

Ingredients
  

 For the Soup
  • 4 tablespoons butter
  • 3 tablespoons olive oil divided
  • 2 large sweet onions thinly sliced
  • 1 medium green cabbage about 2 pounds, thinly sliced
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • ½ cup dry red wine or dry sherry
  • 1 tablespoon Worcestershire sauce
  • 6 cups beef stock
  • 3 fresh thyme sprigs
  • 3 fresh parsley sprigs
  • 1 bay leaf
For the Topping
  • 1 French baguette sliced into 1-inch pieces
  • 1½ cups shredded Gruyère or Swiss cheese
  • ½ cup grated Parmesan cheese

Method
 

  1. Melt the butter with 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the onions and cabbage, cover, and cook for 10–15 minutes until softened.
  2. Stir in the brown sugar, salt, and pepper. Reduce the heat to medium-low and cook for another 15–20 minutes, stirring occasionally, until the onions and cabbage are deeply caramelized.
  3. Add the garlic, tomato paste, and flour. Cook for 2–3 minutes while stirring.
  4. Pour in the red wine and scrape the bottom of the pot to release all the browned bits.
  5. Stir in the Worcestershire sauce and beef stock, then bring the soup to a gentle boil.
  6. Add the thyme, parsley, and bay leaf. Reduce the heat and simmer uncovered for 25–30 minutes.
  7. While the soup simmers, toast the baguette slices with the remaining olive oil under the broiler until golden on both sides.
  8. Remove the herb bundle from the soup and ladle the soup into oven-safe bowls.
  9. Place one toasted baguette slice on top of each serving, cover generously with Gruyère (or Swiss) cheese, and finish with Parmesan.
  10. Broil for 2–3 minutes until the cheese is melted, bubbly, and lightly golden.
  11. Garnish with fresh thyme or parsley if desired, then serve immediately.

Notes

  • Slow caramelizing creates the best flavor—don’t rush this step.
  • Freshly grated cheese melts much better than pre-shredded cheese.
  • Toast the bread well so it keeps its texture in the soup.
  • Taste the broth before serving and adjust the seasoning if needed.
  • Store the soup separately from the bread and cheese if making ahead.
  • Leftovers taste even better the next day after the flavors have had more time to develop.