Tuesday, March 19, 2013

Mock French Onion Soup

This Onion Soup has an extra surprise in it that you wouldn't expect.  The Surprise is Cabbage.  My husband Steve made this soup a few weeks back, and it was marvelous, I just kept eating it.  He got it from  Phoenix Home and Garden Magazine under the humble name of "Savory Cabbage Soup".  Now, I don't know about you, but with a name like that, I probably would never have tried making it myself. I am not attracted to dishes that have the name Cabbage or Beets in them... but I have found that I loved this soup and decided it must be renamed if it is to be enjoyed; so it is now officially called "Mock French Onion Soup", because to me that is just how it tastes.  I have since made it myself, and have  adapted some of the preparations to allow it to be more like French Onion Soup in more ways than taste.  Let me add a note on my above opinion about cabbage and beets... I love them both in certain context.  I found that I do love Borsch, even though the name "Beet Soup" always made me shudder a little. It wasn't until I went to Russia and tasted it that I realized how much I like it. It is full of potatoes (yum) as well as cabbage and beets, and has a marvelous beefy broth.  I like Beefy broths; Many things can be made tasty when the base is just right.  Food can be psychologically and emotionally connected  in our minds... and you can see this is where I am at pyscologically with beets and cabbage. Now with that being said, I must add that I think cabbage and beets are amazing vegetables and should be a part of our diet because they are so good for us, and they are wonderful keepers from your garden; they grow and store really well.  I have collected some great recipes with these ingredients, but I guess I have certain ideas in my mind of how I picture them and how I like them, and what they are named affects that.

If you're having a craving for French onion soup, and you are wanting to add some cabbage to your diet... or have an abundance from your garden or because they were too cheap to pass up after St. Patricks Day,  then this recipe is for you. I have put the original recipe here, along with the link if you want to go back to Phoenix Home and Garden Magazine (I hope they appreciate the advertising)..  I described my own changes, which make it more like it's "new name" implies.

It’s a veggie that incites strong reactions; you either love cabbage or loathe it. If you’re a hater, it may be time to reconsider. This cold-weather crucifer is among the most vitamin- and mineral-packed of vegetables. Take the curly leafed Savoy cabbage; its outer dark green leaves are loaded with folic acid, calcium, magnesium, phosphorus, beta-carotene, boron, potassium and vitamins C, E and K, lending it natural antibiotic properties. The whole cabbage family—from Brussels sprouts to kale to kohlrabi—contains cancer-fighting phytochemicals. Let the healing begin with our Savory Cabbage Soup.


Yields 4-6 servings1/2 cup apple cider
1 tablespoon low-sodium soy sauce
2 teaspoons apple cider vinegar
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 small green cabbage, cut in 1-inch dice (about 7 to 10 cups)
3 large onions, peeled and coarsely chopped
2 cups thinly sliced carrots
3 cloves garlic, minced
2 tablespoons fresh thyme leaves
6 cups beef stock
Salt and pepper to taste

COMBINE apple cider, soy sauce and vinegar in small bowl. Set aside.

HEAT 1 tablespoon olive oil and 1 tablespoon butter in skillet over medium heat. Add cabbage.

COOK 5 to 7 minutes, stirring occasionally. Transfer to bowl.

HEAT remaining 1 tablespoon oil and 1 tablespoon butter in Dutch oven over medium heat. Add onions and carrots. Cover and cook 8 to 10 minutes, or until carrots are softened, stirring occasionally. Uncover and cook 16 to 18 minutes more, or until onions are golden brown.

ADD garlic, thyme and apple cider mixture, stirring to scrape up browned bits. Bring to a simmer and cook 1 minute. Add cabbage and 6 cups of beef stock; bring to a boil. Reduce heat to low, partially cover and simmer for 20 minutes. Season with salt and black pepper, if desired.

GARNISH with Sourdough Croutons.

Here is where I varied the recipe:  I sliced the onions as pictured above, rather than chopped; I saute'ed them until slightly caramelized.   I also chopped the cabbage more like you would for Coleslaw.  I used 1 large   carrot and shredded it with the Cheese grater rather than chopping it.  The last of my variation, was to add more croutons, and top with cheese and brown, just as you would for a French Onion Soup.

Home Made Sour Dough Croutons

These Croutons were amazing and were one of the most important parts of the soup.  I couldn't stop eating them.  Steve and I increased the Parmesan Cheese and olive oil by almost double... I also suggest you make twice as much of this,  because you will nibble these away and wish you had more for the left over soup.


2 cups sourdough bread, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
Parmesan cheese
PREHEAT the oven to 350 degrees F.

TOSS bread cubes and oil together on a baking sheet; spread in an even layer and sprinkle with parmesan cheese.

BAKE until golden brown (about 15 to 20 minutes).

COOL before serving.

Grate your Parmesan cheese

Cube the sourdough bread, sprinkle the olive oil over it and toss until the oil is well distributed.  Spread out on a cookie sheet and sprinkle with the grated cheese (I even mixed some of the cheese with the bread cubes and olive oil while I was tossing it together).  Bake at 350 degrees 15-20 minutes, or until dry and crunchy.

After your croutons are baked, Put your soup in a nice "oven safe" mug or bowl, sprinkle croutons on top, then top with cheese such as swiss or provolone, and a little more parmesan and bake until the cheese is melted and brown.

And now you have a wonderful "Mock French Onion Soup"

This was great  with some homemade Irish Soda Bread

Here was Steve's Version that he made a few weeks back.  He made it like any good cowboy would... in a Cast Iron skillet and scooped it up with a nice enamelware ladle... and actually the directions suggested cooking in a Dutch Oven (which is probably what caught his eye in the recipe to begin with).



Kirsteen Murray said...

This looks really delicious. Perfect for warming us up on these snowy days. Have you still got your snow? We do, and I am now really longing for Spring and the chance to go out without being wrapped up tightly against the windchill!

But a bowl of this soup looks like it would compensate somewhat! I love how your husband tried it out first. And I agree with you about the name. Cabbage soup just doesn't sound as appetising to me!

The dB family said...

This looks and sounds fantastic!! I'm going to have to try it for sure! Thank you for sharing the recipe. I have a cabbage just waiting to be used for something like this. Love the new name too!


Cinnamon said...

Oh Pam! This looks delicious. I am like you...if it has cabbage or beets or rhubarb in it I generally stay away from it. Except coleslaw. I love coleslaw.

I will be trying this soon. It looks enticing :-)

Thank you for sharing!


Amy said...

I loved it! Steve did such an amazing job making it. I can now say I think it is mine and Roxy's favorite. She has made it twice since she had lunch with you. And, since I live next door... I get a bowl or two of this delightful soup. Yummy! And LOVE the croutons. I will never buy store bought ones again!
Thanks for being such an inspiring friend!
Love you Pammy!

living from glory to glory said...

Oh my,YES It is an amazing soup!!
It is on my list and have intended to make it again this morning :)
I loved the post on how you tweaked the original ingredients.
And the crountons are the topper!
You my dear friend have a gift of hospitality.
This was scrumdiddlyumtious!!
Blessings Always, Roxy
Tell Steve GOOD JOB !

Keri On said...

Looks delicious to me! I like your new name!, though cabbage doesn't usually sound bad to me..."Mock French Onion Soup" DEFINATELY sounds good!

mountain mama said...

oh man...that looks good! cabbage or not...yum!!

foodie@foodieportal.com said...

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