let’s make something Naughty
Croissant French Onion Soup
make me
Ingredients
Serving Size: 4-6 servings
For the soup:
5 yellow onions, thinly sliced
3 tbsp unsalted butter
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp sugar (helps with caramelization)
3 garlic cloves, minced
2 tbsp all-purpose flour
½ cup dry white wine (or sherry)
6 cups beef broth (or a mix of beef + chicken for lighter flavor)
2 tsp fresh thyme leaves (or ½ tsp dried)
1 bay leaf
1 tbsp Worcestershire sauce
Salt & pepper to taste
For the topping:
2 croissants, halved
6 tbsp butter, softened
2 tbsp chopped parsley
3 cloves garlic, minced
Salt and pepper (to taste)
4 cups grated Gruyère cheese
Instructions
1. Caramelize the onions
In a large heavy pot, melt the butter and olive oil over medium heat. Add the onions, salt, pepper, and sugar.
Cook 45–55 minutes, stirring every few minutes, until the onions are deep golden brown and jammy. If they start to burn, lower the heat—slow is key here.
2. Add garlic + flour
Once cooked and jammy, stir in the garlic and cook 1 minute. Sprinkle in the flour and cook another 1–2 minutes to thicken the base.
3. Deglaze
Pour in the white wine, scraping up all the brown bits from the bottom. Let it simmer for 2–3 minutes.
4. Build the broth
Add broth, thyme, bay leaf, and Worcestershire. Simmer uncovered for 40 minutes. Taste and adjust seasoning. Remove bay leaf once done.
5. Make the croissant topping
Make the garlic butter but mixing the softened butter, parsley, garlic, salt, and pepper until smooth
Spread the butter on the bottom of the halved croissant and around the rim. Add the shredded gruyere to the buttered sides and place the 4 halves on a baking tray. As seen in video!
Bake in oven at 350 for 6-7 minutes or until melty but not browning. Set aside.
6. Assemble + broil
Ladle hot soup into oven-safe bowls.
Top with toasted croissant and cheese skirt, then add a big heap of Gruyère. To keep the croissant from falling into the soup, you can always add an extra piece of croissant in the soup to prop it up (and you get to eat an extra peice of croissant hehe)
Cover the croissant tops with aluminum foil so they don’t burn. Broil for 2–4 minutes until bubbly and golden.
French onion soup is already one of those recipes that feels like a warm hug, but swapping the usual baguette for a buttery croissant? That’s what makes this the naughty fork. The croissant soaks up all that rich, caramelized-onion broth while still giving you those flaky, golden edges. It even has a perfect little cheesy skirt because she’s a classy lady. It’s the comfort classic you know, upgraded with the kind of indulgence that should honestly be illegal.
soup, French onion, croissant, mains, appetizers, fall
