Nutrition

Ingredients

• 4 tablespoons butter
• 3 tablespoons olive oil, divided
• 2 large onions, sliced 1/4-in. thick with the grain
• 1 medium head cabbage (about 2 pounds), thinly sliced
• 1 tablespoon packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/2 cup dry red wine or dry sherry
• 1 tablespoon Worcestershire sauce
• 6 cups beef stock
• 3 fresh thyme sprigs plus more for garnish
• 3 sprigs fresh parsley, stems removed plus more for garnish
• 1 bay leaf
• 1 French bread baguette (about 10 ounces), sliced 1-in. thick slices
• 1-1/2 cups shredded Swiss or Gruyere cheese
• 1/2 cup grated Parmesan cheese

Instructions

1. 1 Heat the butter and 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium-high heat. Stir in the onion and cabbage. Cover the pot and cook them until they're softened, 10 to 15 minutes, stirring occasionally. Uncover the pot, and stir in the brown sugar, salt and pepper. Reduce the heat to medium-low, and cook the onion and cabbage until they're deeply golden brown, 15 to 20 minutes.
2. 2 Stir in the garlic, tomato paste and flour. Cook them for two to three minutes, then deglaze the pan with red wine, scraping the bottom of the pot. Add the Worcestershire sauce and beef stock, and bring them to a boil.
3. 3 Meanwhile, bundle the thyme, parsley and bay leaf in cheesecloth, and tie them with cooking twine. Add the bundle to the soup, and reduce it to a simmer. Cook the soup, uncovered, for 25 to 30 minutes. Remove it from the heat and discard the herb bundle. Editor's Tip: If you don't have cheesecloth, you can simply tie the herbs together with cooking twine.
4. 4 Preheat the broiler. Arrange the baguette slices on a sheet pan, and drizzle both sides of each slice with the remaining tablespoon of olive oil. Broil the slices for one minute or until they're golden at the edges. Flip the slices, and toast them for another minute or until they're lightly golden.
5. 5 Arrange six oven-safe soup crocks or ramekins on a sheet pan. Ladle the soup into the soup crocks, filling them about 3/4 of the way. Top each one with a toasted baguette slice and a generous handful of shredded Gruyere or Swiss cheese. Sprinkle them with grated Parmesan.
6. 6 Broil the crocks for two to three minutes or until the cheese is melted and lightly browned. Garnish the bowls with minced thyme and parsley, if desired.

Original Source

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