french onion cabbage soup

Dinner

French Onion Cabbage Soup

This French onion cabbage soup is a creative twist on the classic, bringing a new level of comfort to this warming soup. This version swaps out some of the onion for caramelized cabbage. The savory broth, infused with sweet onions and topped with cheesy croutons, remains just as satisfying, but with a veggie-packed twist.

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 chopped fresh thyme, plus more for garnish
1 teaspoon ground pepper, plus more for garnish
¼ teaspoon salt
5 cups cubed whole-wheat baguette (½-inch)
¾ cup shredded gruyère cheese

Directions

Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add half of the cabbage (about 8 cups) and onion (about 1½ cups); cook, stirring occasionally, until the vegetables are light golden brown, about 15 minutes. Add 1½ tablespoons vinegar; cook, scraping browned bits from the bottom of the pan using a wooden spoon, for 1 minute. Transfer the mixture to a medium heatproof bowl; set aside, uncovered. (Do not wipe the pot clean). Repeat the process with 2 tablespoons oil and the remaining cabbage (about 8 cups), onion (about 1½ cups) and 1½ tablespoons vinegar.
Return all of the vegetables to the pot. Add 7½ cups broth, 1 teaspoon each soy sauce, thyme and pepper and ¼ teaspoon salt; bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium; cook, stirring occasionally, until the cabbage and onion are tender and the flavors are blended, about 15 minutes.
About 5 minutes before serving, preheat oven to broil with rack in middle position. Line a large rimmed baking sheet with foil. Add 5 cups bread and the remaining 2 tablespoons oil; toss until the bread is coated in oil; spread in an even layer. Broil, stirring once, until toasted, about 2 minutes. Push the bread cubes together and sprinkle with ¾ cup cheese; broil until the croutons are crisp and the cheese is melted, about 1 minute. Ladle the soup into 6 bowls; top with croutons. Garnish with additional thyme and pepper, if desired.