What is the difference between onion soup and French onion soup?

French onion soup is a specific type of onion soup that features deeply caramelized onions, a rich broth, and a cheesy bread topping . Regular onion soups may vary in broth base, onion preparation, and toppings .

How to keep cheese from sinking in French onion soup?

Toast the bread well so it provides a sturdy base. Use stale bread instead of fresh slices. Melt the cheese directly onto the bread before placing it in the soup . Extra Tip: Instead of placing the cheese directly in the soup, broil the soup bowls in the oven with the cheese-topped bread floating on top.

Should French onion soup be thick or thin?

Traditionally, French onion soup is brothy rather than thick. However, if you prefer a thicker texture , you can: Simmer it longer to reduce the broth. Mash some cabbage and onions to create a heartier consistency. Add a cornstarch slurry for slight thickening.

Can I make French onion cabbage soup in a slow cooker?

Yes! To make this soup in a slow cooker: Caramelize onions separately for best flavor, then transfer them to the slow cooker. Add cabbage, broth, and seasonings , then cook on low for 6-8 hours . Toast and add the cheesy bread topping before serving .

What cheese is best for French onion soup?

The most traditional cheese is Gruyère , but you can also use: Swiss cheese (mild and nutty) Mozzarella (mild with a great melt) Provolone (slightly sharp) Parmesan (for extra umami) Cheese Tip: Mixing cheeses adds depth and richness to the soup’s topping.

Why does my soup taste bitter?

Bitterness can occur if: Onions are burned instead of caramelized (cook low and slow). The broth is overly reduced , creating a bitter aftertaste. Too much wine or vinegar is added (balance acidity with a pinch of sugar).

Can I use red onions instead of yellow onions?

Yes! Red onions add a slightly sharper, spicier taste . If using red onions, consider: Adding a small amount of brown sugar to balance acidity. Mixing them with yellow onions for depth of flavor .

French Onion Cabbage Soup: A Hearty, Savory Twist on a Classic

Description

Nothing warms the soul quite like a bowl of French Onion Cabbage Soup. This recipe takes the rich, caramelized flavors of traditional French onion soup and enhances them with the subtle sweetness and hearty texture of cabbage. The result? A deeply satisfying dish that is nutritious, budget-friendly, and easy to prepare.

Ingredients

Soup Base:

3 large yellow onions, thinly sliced (Vidalia or Walla Walla work best)
½ head green cabbage, finely shredded
3 tbsp butter (substitute olive oil for a dairy-free option)
6 cups beef or vegetable broth (homemade enhances depth)
3 cloves garlic, minced
1 bay leaf
Salt & pepper, to taste

Cheesy Baguette Topping:

6–8 slices of baguette
1½ cups Gruyère cheese, shredded (Swiss or mozzarella work too)

Instructions

1. Caramelize the Onions – The Flavor Foundation

Melt butter in a large pot over medium-low heat.
Add thinly sliced onions and a pinch of salt to help them release moisture.
Stir frequently, letting them cook down slowly for 25-35 minutes until deep golden brown.
If they start sticking, deglaze the pan with a splash of broth.
Pro Tip: To speed up caramelization, add ½ teaspoon of sugar to encourage browning.

2. Add Garlic & Cabbage for More Depth

Stir in minced garlic and sauté for 1 minute until fragrant.
Add the shredded cabbage and cook for 5-7 minutes, stirring frequently.
As the cabbage softens, it releases liquid, intensifying the sweetness of the onions.
Why Add Cabbage? Besides its health benefits, cabbage balances the intensity of caramelized onions and makes the soup heartier.

3. Deglaze the Pot – Unlocking Maximum Flavor

Pour in extra broth to deglaze the pot, scraping up the flavorful bits stuck to the bottom.
Let the mixture simmer for 2 minutes.

4. Simmer for a Rich, Deep Flavor

Pour in the remaining 6 cups of broth.
Add the bay leaf and thyme.
Bring to a gentle boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Taste-test and adjust seasoning as needed.
Remove the bay leaf before serving.

Pro Tip: If you prefer a thicker soup, simmer for an extra 10 minutes or mash some of the cabbage for a silkier texture.

5. Prepare the Cheesy Baguette Topping

Preheat the oven to 375°F (190°C).
Arrange baguette slices on a baking sheet.
Sprinkle each slice generously with shredded Gruyère.
Bake for 5-7 minutes, or until the cheese is melted and bubbly.
For an extra crispy top, broil for 1-2 minutes.

6. Serve & Enjoy

Ladle the hot soup into bowls.
Top each bowl with a cheesy baguette slice or serve on the side.
Enjoy the ultimate comfort food!

Notes

✅ Make it vegetarian: Use vegetable broth and a plant-based butter alternative.
✅ Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
✅ Freezing: The soup (without the baguette) freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
✅ Reheating: Warm over medium heat on the stovetop or microwave in 30-second intervals.
✅ Flavor Booster: A splash of sherry or dry white wine adds extra depth to the broth.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Lunch
Cuisine: French

Nutrition

Calories: ~250 kcal
Fat: 12g
Carbohydrates: 30g
Protein: 9g