Croissant French Onion Soup
Croissant French Onion Soup
Ingredients
For the Croissant Topping
- 4 large croissants
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded Gruyere cheese, divided
- 1/4 cup Parmesan cheese, grated
For the French Onion Soup
- 3 pounds yellow onions, peeled and thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt, plus more to taste
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 6 cups beef broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper. In a small bowl, combine the softened butter, chopped parsley, chives, garlic powder, and Parmesan cheese. Mix well to create an herb butter.
⏱️ 5 min•🌡️ 375
- 2
Slice each croissant in half horizontally. Spread the herb butter mixture evenly onto the cut surfaces of each croissant half. Place the prepared croissant halves onto the lined baking sheet.
⏱️ 5 min
- 3
Generously surround the base of each croissant half with 1 cup of the shredded Gruyere cheese. Bake the croissants for 8-10 minutes, or until the cheese is bubbly and golden. Remove from oven and set aside.
⏱️ 10 min•🌡️ 375
- 4
In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the thinly sliced onions and 1 teaspoon of salt. Stir to coat the onions.
⏱️ 5 min
- 5
Reduce heat to medium-low and caramelize the onions, stirring occasionally, for 45-60 minutes, or until they are deep brown and very tender. This process requires patience to achieve the best flavor.
⏱️ 60 min
- 6
Add the minced garlic to the caramelized onions and cook for 1 minute until fragrant. Stir in the all-purpose flour and cook for another 2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 7
Gradually whisk in the beef broth, stirring constantly to prevent lumps. Add the fresh thyme sprigs, bay leaf, Worcestershire sauce, and black pepper. Bring the soup to a simmer, then reduce heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld.
⏱️ 20 min
- 8
Remove the thyme sprigs and bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot French onion soup into oven-safe bowls.
⏱️ 2 min
- 9
Carefully place one of the baked croissant halves (with its cheese skirt) on top of each bowl of soup. Top the croissant and the surrounding soup with the remaining 1/2 cup of shredded Gruyere cheese.
⏱️ 3 min
- 10
Preheat your oven's broiler. Place the soup bowls on a baking sheet. Cover the top of the croissant with a small piece of aluminum foil to prevent it from burning while the cheese melts. Broil for 2-4 minutes, or until the cheese topping is bubbly, melted, and golden brown. Watch carefully to prevent burning.
⏱️ 5 min
- 11
Carefully remove from the oven and serve immediately. Enjoy the crispy, cheesy croissant soaking up the rich onion broth.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Croissant French Onion Soup
For the Croissant Topping
- 4 large croissants
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded Gruyere cheese, divided
- 1/4 cup Parmesan cheese, grated
For the French Onion Soup
- 3 pounds yellow onions, peeled and thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt, plus more to taste
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 6 cups beef broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper. In a small bowl, combine the softened butter, chopped parsley, chives, garlic powder, and Parmesan cheese. Mix well to create an herb butter.
⏱️ 5 min•🌡️ 375 - 2
Slice each croissant in half horizontally. Spread the herb butter mixture evenly onto the cut surfaces of each croissant half. Place the prepared croissant halves onto the lined baking sheet.
⏱️ 5 min - 3
Generously surround the base of each croissant half with 1 cup of the shredded Gruyere cheese. Bake the croissants for 8-10 minutes, or until the cheese is bubbly and golden. Remove from oven and set aside.
⏱️ 10 min•🌡️ 375 - 4
In a large Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium heat. Add the thinly sliced onions and 1 teaspoon of salt. Stir to coat the onions.
⏱️ 5 min - 5
Reduce heat to medium-low and caramelize the onions, stirring occasionally, for 45-60 minutes, or until they are deep brown and very tender. This process requires patience to achieve the best flavor.
⏱️ 60 min - 6
Add the minced garlic to the caramelized onions and cook for 1 minute until fragrant. Stir in the all-purpose flour and cook for another 2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 7
Gradually whisk in the beef broth, stirring constantly to prevent lumps. Add the fresh thyme sprigs, bay leaf, Worcestershire sauce, and black pepper. Bring the soup to a simmer, then reduce heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld.
⏱️ 20 min - 8
Remove the thyme sprigs and bay leaf from the soup. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot French onion soup into oven-safe bowls.
⏱️ 2 min - 9
Carefully place one of the baked croissant halves (with its cheese skirt) on top of each bowl of soup. Top the croissant and the surrounding soup with the remaining 1/2 cup of shredded Gruyere cheese.
⏱️ 3 min - 10
Preheat your oven's broiler. Place the soup bowls on a baking sheet. Cover the top of the croissant with a small piece of aluminum foil to prevent it from burning while the cheese melts. Broil for 2-4 minutes, or until the cheese topping is bubbly, melted, and golden brown. Watch carefully to prevent burning.
⏱️ 5 min - 11
Carefully remove from the oven and serve immediately. Enjoy the crispy, cheesy croissant soaking up the rich onion broth.
⏱️ 2 min