French Onion Cabbage Gratin Recipe

Introduction

This French Onion Cabbage Gratin is a comforting and flavorful dish that elevates humble cabbage with rich caramelized onions and creamy Gruyère sauce. It’s perfect as a side or a vegetarian main that feels indulgent yet simple to prepare.

Ingredients

• 2 tbsp. unsalted butter
• 2 large yellow onions, thinly sliced into half-moons
• 1 tsp. kosher salt
• 2 thyme sprigs
• 1/3 c. dry white wine
• Freshly ground black pepper
• 1 small head of green cabbage (about 2 lb.), cut into 6 wedges
• 1 1/4 tsp. kosher salt
• 4 tbsp. unsalted butter, divided
• 1/2 c. panko breadcrumbs
• 4 tbsp. neutral oil, divided
• 2 tbsp. all-purpose flour
• 1 1/2 c. heavy cream
• 1 1/2 c. whole milk
• 1 1/2 c. shredded Gruyère, divided

Instructions

1. Step 1: In a straight-sided, 12″ skillet over medium heat, melt 2 tablespoons butter. Add thinly sliced onions and 1 teaspoon kosher salt, then cook, stirring occasionally, until onions are jammy and deep golden brown, about 35 to 50 minutes.
2. Step 2: Add thyme sprigs and white wine to the onions. Cook, stirring and scraping up browned bits, until liquid is reduced and onions are jammy, 1 to 2 minutes. Season with freshly ground black pepper. Transfer onions to a bowl and let cool. Wipe out the pan.
3. Step 3: Preheat oven to 350°F and arrange a rack in the center. Spread cabbage wedges on a baking sheet and season all over with 1 teaspoon kosher salt. Let sit for 10 minutes.
4. Step 4: In a large ovenproof skillet, melt 2 tablespoons butter over medium heat. Add panko breadcrumbs and season with remaining 1/4 teaspoon kosher salt. Cook, stirring frequently, until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out skillet.
5. Step 5: Heat 2 tablespoons neutral oil in skillet over medium-high heat. Pat cabbage dry and add half the wedges, flat side down. Sear until golden brown, about 2 to 3 minutes. Flip and cook other flat side until golden, about 2 more minutes. Return wedges to baking sheet. Repeat with remaining oil and cabbage wedges. Wipe out skillet.
6. Step 6: Return skillet to medium heat and melt remaining 2 tablespoons butter. Add flour and cook, stirring constantly, until a bubbling blonde paste forms, about 1 minute. Whisk in heavy cream and milk. Bring to a boil, then reduce heat and cook until sauce is slightly thickened, 5 to 7 minutes.
7. Step 7: Stir in 1 cup shredded Gruyère and three-quarters of the caramelized onions into the sauce. Nestle cabbage wedges back into skillet, spoon sauce over them, and top with remaining caramelized onions.
8. Step 8: Sprinkle remaining 1/2 cup Gruyère and half the toasted breadcrumbs over the top. Bake for about 40 minutes, until cabbage is tender and gratin is bubbly.
9. Step 9: Remove from oven, top with remaining breadcrumbs and thyme sprigs, and season with black pepper before serving.

Tips & Variations

• Make the caramelized onions up to 3 days ahead and store in the refrigerator for convenience.
• Use a cast-iron skillet or any ovenproof pan for even heat distribution and good browning.
• For a vegetarian version, ensure your broth or any added liquids are vegetable-based.
• Try replacing Gruyère with aged cheddar or Comté for a different flavor profile.

Storage

Store leftover gratin covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to preserve texture and flavor. Avoid microwave reheating, which may cause sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red cabbage instead of green?

Yes, red cabbage works well and adds a vibrant color, though cooking times may vary slightly due to its denser texture.

What can I substitute for Gruyère cheese?

If Gruyère is unavailable, use Emmental, Comté, or a mild aged cheddar for a similar melt and flavor.

French Onion Cabbage Gratin Recipe

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★★★★★

4.9 from 140 reviews

A rich and comforting French Onion Cabbage Gratin featuring caramelized onions, seared cabbage wedges, and a creamy Gruyère sauce, baked to golden perfection with a crunchy breadcrumb topping.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Caramelized Onions

• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced into half-moons
• 1 tsp kosher salt
• 2 thyme sprigs
• 1/3 cup dry white wine
• Freshly ground black pepper, to taste

Cabbage and Topping

• 1 small head green cabbage (about 2 lb), cut into 6 wedges
• 1 1/4 tsp kosher salt, divided
• 4 tbsp unsalted butter, divided
• 1/2 cup panko breadcrumbs
• 4 tbsp neutral oil (such as vegetable or canola), divided

Sauce

• 2 tbsp all-purpose flour
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1 1/2 cups shredded Gruyère cheese, divided

Instructions

1. Caramelize Onions: In a straight-sided 12-inch skillet over medium heat, melt 2 tbsp butter. Add sliced onions and 1 tsp salt, stirring occasionally, and cook until the onions are jammy and deep golden brown, approximately 35 to 50 minutes.
2. Add Thyme and Wine: Stir in thyme sprigs and white wine, scraping the bottom of the pan to loosen browned bits. Cook until the liquid is reduced and onions are jammy, about 1 to 2 minutes. Season with freshly ground black pepper and transfer onions to a clean bowl to cool. Wipe out the pan.
3. Prepare Cabbage: Preheat oven to 350°F and arrange a rack in the center. Spread cabbage wedges on a baking sheet and sprinkle with 1 tsp salt. Let them sit for 10 minutes to draw out moisture.
4. Toast Breadcrumbs: In a large ovenproof skillet over medium heat, melt 2 tbsp butter. Add panko breadcrumbs and season with remaining 1/4 tsp salt. Stir frequently until breadcrumbs are golden brown, about 3 to 4 minutes. Transfer to a small bowl and wipe out the skillet.
5. Sear Cabbage Wedges: Heat 2 tbsp neutral oil in the skillet over medium-high heat. Pat half of the cabbage wedges dry and place them flat-side down in the skillet. Sear until golden brown on the bottom, 2 to 3 minutes, then flip and cook the other side until golden, about 2 minutes more. Remove to baking sheet. Repeat with remaining oil and cabbage wedges. Wipe the skillet clean again.
6. Make the Cream Sauce: Melt the remaining 2 tbsp butter in the same skillet over medium heat. Stir in flour, cooking and stirring constantly until it forms a bubbling blonde paste, about 1 minute. Gradually whisk in heavy cream and milk. Bring to a boil over medium-high heat, then reduce to medium and cook, stirring occasionally, until the sauce thickens slightly and is reduced, about 5 to 7 minutes. Remove from heat and fold in 1 cup of shredded Gruyère and 3/4 of the caramelized onions.
7. Assemble Gratin: Nestle the cabbage wedges back into the skillet and spoon the cream sauce evenly over them. Top with the remaining caramelized onions, sprinkle with remaining 1/2 cup Gruyère, and half of the toasted breadcrumbs.
8. Bake: Place skillet in the oven and bake until cabbage is tender and gratin is bubbly, about 40 minutes.
9. Finish and Serve: Remove gratin from the oven and top with the remaining breadcrumbs and thyme sprigs. Season with freshly ground black pepper to taste before serving.

Notes

• Caramelized onions can be made up to 3 days ahead and stored refrigerated in an airtight container.
• Use a cast-iron skillet for best results in searing and baking, but any ovenproof skillet will work.
• Pat cabbage dry before searing to ensure a crispy browned surface.
• Substitute Gruyère with Emmental or Swiss cheese if unavailable.
• This dish pairs well with roasted meats or can be served as a hearty vegetarian main.
• Use dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing the onions.

Keywords: French onion, cabbage gratin, caramelized onions, Gruyère cheese, baked cabbage, comfort food, vegetarian gratin