My melting cabbage series keeps growing and this French onion melting cabbage might be my favorite yet. It tastes like a big bowl of French onion soup but in this recipe, the cabbage soaks up all that creamy caramelized onion broth and bakes under a bubbly layer of gruyere cheese.
Quick Summary: French Onion Melting Cabbage
- ⭐️ What It Is: French onion melting cabbage is seared cabbage wedges baked in a creamy caramelized onion broth under melty gruyere cheese.
- 👍 Why Make This Recipe: The cabbage soaks up the french onion sauce and there's no other recipe like this out there.
- ⏰ Total Time: 1 hour 50 minutes.
- 🧂 Key Ingredients: Green cabbage, yellow onions, soy sauce, beef broth, parmesan, and gruyere.
- 🚫 Skip This: No bread or croutons needed, since the cabbage soaks up the broth instead.
- 🫢 The Secret: Cook the onions until they're dark brown, not just golden.
- ❓ Can I make this without white wine? Yes, use extra broth plus a splash of vinegar or lemon juice.
- 🍽️ Best For: Holiday sides, potlucks, and cozy fall dinners.
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- Quick Summary: French Onion Melting Cabbage
- What is French Onion Melting Cabbage?
- Why You'll Love This Recipe
- Key Ingredients
- Customizations and Substitutions
- How to Make French Onion Melting Cabbage
- Herman's Expert Tips
- Storage
- French Onion Melting Cabbage FAQs
- What to Serve with French Onion Melting Cabbage
- French Onion Melting Cabbage
What is French Onion Melting Cabbage?
French onion melting cabbage takes everything I love about French onion soup and combines it with tender cabbage. The wedges get seared, then baked low and slow in a creamy onion broth until they're tender and melty.
My twist is a splash of soy sauce in the onions. It's a staple in my Cantonese home cooking, and in this recipe, it deepens the color and adds umami depth to the onions. If you've made my garlic butter melting cabbage or marry me melting cabbage, you already know the method. This version just tastes like a creamy french onion soup.
Why You'll Love This Recipe
- All the French Onion Soup Flavor: Jammy onions, beefy broth, and bubbly gruyere, with tender cabbage soaking it all up.
- Hands Off Once It's in the Oven: Like my viral one pan dumpling bake, the oven does the heavy lifting while you set the table.
- Made for a Crowd: Just like my kimchi mac and cheese, it's a cheesy, bubbly dish everyone hovers around at a potluck or even for Thanksgiving.
Key Ingredients
- Green cabbage: Cut into wedges with the core intact so it holds together through searing and a long bake.
- Yellow onions: Three onions sounds like a lot but they cook down into the jammy, sweet base of the whole sauce.
- Soy sauce: Adds depth and umami to the onions and sauce.
- Low sodium beef broth: Gives the sauce that classic French onion soup flavor without making it too salty. Low sodium lets you control the salt at the end.
- Parmesan cheese: Freshly grated melts smoothly into the cream and adds salty, nutty depth.
- Gruyere cheese: The classic French onion soup topping that melts and turns golden in the oven.
Customizations and Substitutions
- Swap the White Wine: Use 3 tablespoon extra beef broth plus 1 teaspoon lemon juice or white wine vinegar for a non-alcoholic version or swap with dry sherry or Shaoxing wine.
- Make It Vegetarian: Swap the beef broth for mushroom or vegetable broth and the soy sauce keeps it plenty savory.
- Change Up the Sauce: Want something spicy and coconutty? My red curry melting cabbage uses the same sear and bake method.
- Make It a Full Meal: Top it with crispy bacon or shredded chicken and serve it over rice. If you want beef and cabbage in one bowl, go for my one pot dirty cabbage recipe.
How to Make French Onion Melting Cabbage
Cut the cabbage
Cut the cabbage into 8 wedges, slicing through the core so each wedge stays intact.
Sear the wedges
Sear the wedges in avocado oil over medium high heat for 3-4 minutes per side until lightly charred, working in batches. Arrange them in a single layer in a large baking dish (I use a 10x15).
Sauté the onions
In the same skillet over medium heat, melt the butter with the remaining oil. Sauté the onions for 3-5 minutes until they start to brown.
Cook down the onions
Add the soy sauce and half the water, then cover and simmer on low for 10-15 minutes, stirring occasionally. Add the rest of the water and cook another 10-15 minutes until dark brown, adding a splash more water if the onions stick.
Add the aromatics and deglaze
Stir in the garlic, thyme, and rosemary for 30 seconds. Pour in the white wine and let it reduce.
Make the creamy sauce
Stir in the beef broth, heavy cream, parmesan, salt, and pepper and simmer for 3-5 minutes until slightly thickened. Taste and adjust the seasoning.
Pour over the cabbage
Preheat the oven to 350F and pour the sauce evenly over the cabbage wedges.
Bake, add the gruyere, and serve
Bake for 25 minutes, then sprinkle on the gruyere. Bake another 25-35 minutes until the cabbage is very tender and the top is golden. Finish with chopped parsley.
Herman's Expert Tips
- Go Darker on the Onions Than You Think: Golden onions taste sweet, but dark brown onions taste like French onion soup. The soy sauce and two rounds of water get you there in about 30 minutes. It's the same low and slow approach behind my creamy caramelized onion chicken.
- Dry the Wedges Before Searing: Any water left on the cabbage makes it steam instead of char, so pat it dry first. That's the same rule I follow for my Chinese cabbage stir fry with garlic and those charred edges add a ton of flavor.
- Add the Gruyere Halfway Through: If the cheese goes on at the start, it burns before the cabbage is tender. Adding it halfway gives you a golden, bubbly top right as the wedges turn fork tender.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered in a 350F oven or in the microwave until hot. You can freeze it for up to 2 months, but the cream sauce may separate slightly, so stir it as it reheats.
French Onion Melting Cabbage FAQs
Yes. Caramelize the onions and make the sauce up to 2 days ahead. When you're ready, sear the cabbage, pour the sauce over, and bake.
Use 3 tablespoon of extra beef broth plus 1 teaspoon of lemon juice or white wine vinegar to keep that bright balance. A splash of dry sherry or Shaoxing wine also works if you have it.
Yes, it'll just taste a little lighter. Beef broth gives you the classic French onion soup flavor, the same rich beefy base I love in my Hong Kong borscht soup.
Green cabbage is best because the wedges hold their shape through the long bake. Napa cabbage is too delicate here so I save it for my napa cabbage rolls or a Japanese hot pot with napa cabbage.
What to Serve with French Onion Melting Cabbage
If you loved this French Onion Melting Cabbage recipe or any other recipes on my site, please leave a ⭐️ rating and let me know your thoughts in the comments below!
French Onion Melting Cabbage
Equipment
Ingredients
- 1 medium green cabbage cut into 8 wedges with core intact
- 2 tablespoon avocado oil divided
- 2 tablespoon unsalted butter
- 3 yellow onions thinly sliced
- 2 tablespoon soy sauce
- 6 tablespoon water divided
- 3 cloves garlic minced
- 1.5 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 tablespoon white wine
- 2 cups low-sodium beef broth
- 1.5 cups heavy cream
- 1 cup freshly grated parmesan cheese
- ¾ teaspoon salt adjust to taste
- Freshly ground black pepper
- 1 cup shredded gruyere
- Chopped parsley garnish
Instructions
- Cut the cabbage into 8 wedges, slicing through the core so each wedge stays intact and doesn’t fall apart.1 medium green cabbage
- Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Place the cabbage wedges cut-side down and sear for 3-4 minutes per side until slightly charred, working in batches if needed. Transfer the seared cabbage wedges to a large baking dish (I used a 10x15 dish), arranging them in a single layer.2 Tbsp avocado oil
- In the same skillet over medium heat, melt the butter with the remaining 1 tablespoon avocado oil. Add the sliced onions and sauté for 3-5 minutes until they start to brown.2 Tbsp unsalted butter, 3 yellow onions
- Add the soy sauce and 3 tablespoon water, then cover, reduce the heat to low, and simmer for 10-15 minutes, stirring occasionally. Add the remaining 3 tablespoon water, cover, and simmer for another 10-15 minutes until the onions are dark brown and caramelized. Add a splash of water as needed to keep the onions from drying out.2 Tbsp soy sauce, 6 Tbsp water
- Add the garlic, dried thyme, and dried rosemary and cook for 30 seconds until fragrant. Pour in the white wine and cook until it has reduced.3 cloves garlic, 1.5 tsp dried thyme, 1 tsp dried rosemary, 3 Tbsp white wine
- Stir in the beef broth, heavy cream, parmesan cheese, salt, and black pepper until creamy. Simmer for 3-5 minutes until slightly thickened, then taste and adjust with more salt and pepper as needed.2 cups low-sodium beef broth, 1.5 cups heavy cream, 1 cup freshly grated parmesan cheese, ¾ tsp salt, Freshly ground black pepper
- Preheat the oven to 350°F. Pour the sauce evenly over the cabbage wedges.
- Bake for 25 minutes, then sprinkle the gruyere cheese on top and continue baking for another 25-35 minutes until the cabbage is very tender and the top is golden brown.1 cup shredded gruyere
- Garnish with chopped parsley and serve.Chopped parsley
Notes
- Cook the onions until they’re dark brown, not just golden, and add a splash of water any time they look dry or start sticking to the pan. It might seem like a lot of onions but it will cook down.
- If you don’t cook with wine, swap it for 3 tablespoons of extra broth plus 1 teaspoon of lemon juice or white wine vinegar.
- If you don't have gruyere cheese, you can use swiss or white cheddar instead and they melt very well.
Herman Chan says
This is a delicious recipe with the cabbage soaking up all the creamy, caramelized onion flavor. It's even great to serve during the holidays!