Delicious and Nutritious: How to Make French Onion Cabbage Soup
Delicious and Nutritious: How to Make French Onion Cabbage Soup
With the addition of caramelized cabbage for an additional layer of warmth, this French onion cabbage soup delivers a delicious take on the traditional dish. The flavorful broth, enhanced with sweet onions and garnished with buttery croutons, preserves the hearty flavor of the classic version while adding a vegetable-forward twist.
The vinegar's sharpness and the thyme's fragrant notes balance the naturally sweet cabbage and onions, which are rich in antioxidants, as they become soft and caramelized in this recipe. This thick, brothy soup is perfectly finished with gooey Gruyère cheese and toasty whole-wheat baguette croutons. The EatingWell Test Kitchen offers some professional advice below to guarantee that your soup always comes out excellent.
Tips from the EatingWell Test Kitchen
- Batch Cooking: To prevent steaming, cook the cabbage and onion in two distinct batches. Browning may be hampered by the amount of water that cabbage releases.
- Crouton Caution: Watch the croutons carefully while toasting since they can turn from golden to burnt very rapidly.
- Slicing Cabbage: To thinly slice the cabbage, cut it into quarters and separate the layers for easier handling.
- Flavor Boost: A savory umami flavor is added by using reduced-sodium soy sauce. If you're not following a vegetarian diet, Worcestershire sauce and unsalted beef stock can be used in its place.
Nutrition Benefits
A cruciferous vegetable rich in nutrients, cabbage has been associated with a number of health advantages, including as enhanced gastrointestinal health, less inflammation, and better immunological function. Together with vitamins C and K, its high antioxidant concentration adds to these benefits. Similar advantages are provided by onions, which, because of their antimicrobial qualities, may also assist heart health.
Whole-wheat baguettes offer complex carbohydrates for long-lasting energy and are high in fiber and other vital elements.
Ingredients
- Divide six teaspoons of vegetable oil.
- One large sweet onion, thinly sliced (about 3 cups), one small head of green cabbage, cored and thinly sliced (about 16 cups), three tablespoons of cider vinegar, and
- 7½ cups of vegetable broth without salt
- One teaspoon of soy sauce with reduced sodium
- One teaspoon of freshly chopped thyme, plus extra for garnish
- Add additional for garnish and one teaspoon of ground pepper.
- Half a teaspoon of salt
- Five cups of ½-inch diced whole-wheat baguette
- Half a cup of grated Gruyère cheese
Directions
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add roughly 8 cups of the cabbage and 1½ cups of the onion. Cook for about 15 minutes, stirring periodically, until just beginning to turn brown. Scrape up any browned parts from the bottom and simmer for another minute after adding 1½ teaspoons of vinegar. Move to a bowl that can withstand heat and put aside.
Using an additional 2 tablespoons of oil, sauté the remaining cabbage, onion, and vinegar.
Add the stock, soy sauce, thyme, salt, pepper, and all the vegetables back into the pot. Over medium-high heat, bring to a simmer, stirring occasionally. Lower the heat to low and cook for 15 minutes or until the cabbage and onion are soft. - Preheat the oven to broil, with the rack in the middle position, about 5 minutes before serving. Put foil on a big baking sheet with a rim. Spread the bread cubes evenly after tossing them in the remaining 2 tablespoons of oil. Broil for about 2 minutes, tossing once, until toasted. Put the croutons together, pressing them together, and then top with the cheese. Broil for approximately one minute, or until the cheese is melted and the croutons are crunchy.
- If desired, garnish the soup with additional thyme and pepper and serve it in bowls with croutons on top.
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