Roasted Cabbage French Onion (Print Version)

Rich blend of caramelized onions and roasted cabbage offers a savory, deeply flavored warming dish.

# What You’ll Need:

→ Vegetables

01 - 1 small green cabbage, quartered and core removed
02 - 4 large yellow onions, thinly sliced
03 - 3 garlic cloves, minced
04 - 2 sprigs fresh thyme
05 - 1 bay leaf

→ Liquids

06 - 6 cups vegetable stock (or beef stock if not vegetarian)
07 - 3 tablespoons dry white wine

→ Fats

08 - 3 tablespoons olive oil
09 - 2 tablespoons unsalted butter

→ Topping

10 - 4 thick slices crusty baguette
11 - 1 1/2 cups grated Gruyère cheese

→ Seasoning

12 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Drizzle cabbage quarters with 1 tablespoon olive oil, season with salt and pepper. Roast for 25 minutes, turning once, until browned and tender. Let cool, then chop coarsely.
03 - In a large pot or Dutch oven, heat remaining olive oil and butter over medium heat. Add sliced onions and a pinch of salt; cook, stirring frequently, until golden and deeply caramelized, about 35 to 40 minutes.
04 - Add minced garlic and cook for 1 minute. Stir in roasted cabbage, thyme, and bay leaf. Pour in white wine while scraping brown bits from the bottom.
05 - Add stock and bring to a simmer. Partially cover and cook for 20 minutes. Remove thyme sprigs and bay leaf. Season with salt and pepper to taste.
06 - Preheat the broiler. Ladle soup into oven-safe bowls. Top each with a slice of baguette and a generous layer of grated Gruyère.
07 - Broil for 2 to 3 minutes until cheese is melted and bubbling. Serve immediately while hot.

# Additional Tips::

01 -
  • The combination of roasted cabbage and sweet onions feels like a rich, savory secret you’ll want to brag about.
  • The crackling cheese-topped baguette crust makes every serving taste a little luxurious (even on a weeknight).
02 -
  • If you caramelize the onions too quickly, they’ll taste burnt instead of sweet—low and slow really is key.
  • Chopping the roasted cabbage after it cools ensures it keeps a little bite in the finished soup instead of turning to mush.
03 -
  • Give your onions time—when they smell sweet and turn a deep brown, you know you’re on the right track.
  • Roasting the cabbage until edges are well-browned unlocks a surprisingly savory layer that regular simmering just can’t provide.
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