French Onion-Cabbage Soup

Have I mentioned I’m 50% Polish, 18% Irish and 14% French?  Well, that’s what 23andme says, anyway.  To be honest, I didn’t need to a test to tell me that – I only had to look at my mom’s French Cabbage Onion Soup recipe to tell me where I’m from!

You see, my mom is about 98% Polish (some Vikings got mixed up in there at some point) and, in Polish cooking, cabbage is KING!  And on my dad’s Irish side, cabbage is a pretty big deal…but his French side is ALL about delicious decadence.

So, when my mom set about to make a decadent French Onion soup, she did what the Polish and Irish do – she added Cabbage, to be sure!

This French Cabbage Onion Soup is the quintessential American “mash up” and is a great way to celebrate your St. Patty’s Day! My little tip: get some gluten-free sourdough bread, slather it with herbed cashew cheese and dip in the soup to round out your meal.  Magnifique!

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French Onion-Cabbage Soup

5 from 1 review

• Author: Claudine Francois
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 minutes
• Yield: 16 servings
• Category: Soup
• Cuisine: French-American
• Diet: Vegan

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Description

I have tweaked my mom’s onion-cabbage soup (which she calls a Polish version of French Onion) and we all love it (including my 9 year-old little guy)! Here’s the recipe for onion-cabbage soup!

We LOVE it with some GF Sourdough bread, slathered with avocado oil butter or Miyoko’s cashew cheese (my current fave!).

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Ingredients

• 4 TB avocado oil or grass-fed butter or ghee
• 2 cups onion, chopped
• 4-6 garlic cloves, minced
• 1 head of cabbage, thinly sliced
• 1 cup marsala wine
• 8 cups vegetable broth
• 2-4 TB white miso (to taste)
• salt + pepper, to taste (about 1 tsp each)
• Optional toppings: GF sourdough bread with avo oil butter or cashew cheese

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Instructions

1. Heat a cast iron pan until it is very hot but not smoking. Add 2TB oil or butter/ghee and sauté half of onion, garlic, and cabbage until cabbage is wilted and onions are browned (about 10 minutes). Add half of marsala wine to deglaze the pan, then half of salt and pepper.
2. While onions are cooking, heat vegetable broth over high heat in a large stock pot or Dutch oven. Once it starts boiling, reduce to a simmer and cover. When first batch of onion mixture is done, add it to the warm broth.
3. Repeat sauté with second half of onion-cabbage-garlic mixture, then add to the stock pot.
4. Simmer for about 30 minutes to allow flavors to meld.
5. Just before serving, put miso in a small bowl and add some of the broth from the stock pot. Whisk until smooth and then add back to the soup. Taste for seasoning, adding more miso if you would like a richer (and saltier) flavor.
6. Serve with desired toppings or allow to cool and store in the fridge or freezer. Enjoy!

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