Cabbage Soup Gratinée (French onion soup-style)
Cabbage Soup Gratinée (French onion soup-style)
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  • 1 onion, sliced
  • 4 cloves garlic, finely chopped
  • 1/4 cup (60 ml) butter
  • 5 cups (1.25 litres) coarsely chopped Savoy cabbage
  • 3 tablespoons (45 ml) flour
  • 1 cup (250 ml) white wine
  • 5 cups (1.25 litres) beef or chicken broth
  • 1 pinch ground cloves
  • 1 bay leaf
  • 4 slices bread, toasted and trimmed to fit inside the soup bowls
  • 2 cups (500 ml) grated cheddar
  • Salt and pepper
  • Preparation
  • In a Dutch oven or large pot over medium heat, brown the onion and garlic in 30 ml (2 tablespoons) butter.
  • Add the remaining butter and the cabbage. Continue cooking 20 minutes, stirring often. Season with salt and pepper. Sprinkle the flour on the cabbage and cook 1 minute, stirring constantly.
  • Add the wine and bring to a boil while stirring. Add the broth, cloves and bay leaf and return to a boil. Cover, lower the heat and simmer gently until the cabbage is tender, about 20 minutes. Adjust the seasoning. Remove the bay leaf.
  • Preheat the broiler.
  • Ladle the soup into 4 ovenproof bowls. Place a slice of toasted bread in the centre of each bowl and cover with cheese. Broil until the cheese melts and begins to bubble.
  • Description
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