Braised French Onions with Gruyère Topped Cabbage Steaks
This comfort food dish is the perfect vegetarian option for a cozy fall supper or side paired with roast chicken! If you haven’t tried trendy cabbage “steaks” yet this is the perfect recipe for you. Tender roasted cabbage is nestled in a pool of rich, lightly sweet caramelized onions and topped with a luscious layer of imported Gruyere cheese. This aged cow’s milk cheese is made in Switzerland, Finland, and France. The nutty, deep flavor makes this healthy but hearty dish a standout for vegetarians and carnivores alike!
Ingredients
For the Braised French Onions
- 6 large yellow onions thinly sliced
- 1 stick butter
- 1 tsp kosher salt
- ¼ cup dry white wine or sherry
- 1 cup beef broth
- 3 sprigs fresh thyme additional for garnish
- 2 tsp worcestershire sauce
For the Cabbage Steaks
- One large head of green cabbage
- ¼ cup olive oil
- 1 minced garlic clove
- 1 tsp kosher salt
- 2 cups grated imported Gruyère cheese
Instructions
- Make your Braised French Onions up to two days ahead of serving. In a large pot or Dutch oven, melt butter over medium-low heat. Add the sliced onions and salt and cook slowly for 35–45 minutes, stirring occasionally, until they are deep golden-brown and sweet. Pour in the wine or sherry and scrape up any browned bits from the bottom of the pot with a wooden spoon. Simmer until the wine has reduced. Add the beef broth and thyme sprigs to the pot. Bring the mixture to a low boil, then reduce the heat to a low simmer. Cover the pot and continue cooking for at least 30 minutes, or until most of the liquid is absorbed and the onions are very tender, stirring every 15 minutes or so. Remove the thyme sprigs and stir in worcestershire sauce - season to taste with salt and pepper. Keep warm or refrigerate for up to 2 days ahead of serving. .
- To make the Cabbage Steaks: Preheat your oven to 425 degrees and line a baking sheet with parchment paper.. Trim the stem of the cabbage and place the cabbage on a cutting board with the stem end underneath. Slice the cabbage from top to bottom through the stem end into four, 1-inch thick “steaks” (reserve remaining cabbage for another use). Place cabbage steaks on your prepared pan. Whisk together olive oil, garlic, and salt and brush evenly on both sides of cabbage steaks. Roast in the prepared oven for 35-40 minutes or until well charred, flipping steaks over midway through cooking. Top evenly with shredded imported Gruyere cheese and return to the oven for 2-3 minutes to melt.
- Serve each cabbage steak in a shallow bowl or dish on top of a bed of warm Braised French Onions and garnished with additional thyme and black pepper.
- Serves 4 as a main dish or 6 as a side.
