French Garlic Soup (with Cheesy Crostinis)
A rich and velvety French garlic soup bursting with mellow garlic and cheesy goodness, made quick in a pressure cooker and paired with golden, crispy Parmesan crostinis.
Equipment
- 1 Mixing bowl
- 1 Pressure cooker
- 1 Baking sheet
- 1 Oven
Ingredients
Main Ingredients
- 2 tablespoon Salted butter
- 1 Small white onion minced
- 2 heads Garlic 24 cloves, sliced in half
- 2 Thyme sprigs stems discarded
- 0.5 teaspoon Dried sage
- 8 cups Chicken broth
- 2 tablespoon Cornstarch
- 0.25 cup Parmesan cheese finely grated plus the rind
- 3 Large eggs
- 0.5 baguette Baguette about a 12-inch piece, cut diagonally into ⅓-inch slices
- 1 cup Parmesan cheese finely grated
- Extra virgin olive oil
Instructions
Instructions
- Preheat the oven to 400°F. Place baguette slices on a baking sheet, drizzle with olive oil, and toast 5–7 minutes until golden.
- Melt salted butter in the pressure cooker over medium heat. Add minced onion and cook until soft, about 4–5 minutes.
- Add sliced garlic halves and sauté 2–3 minutes without browning.
- Add thyme, sage, chicken broth, Parmesan rind. Seal pressure cooker and cook on low pressure for 20 minutes.
- Slow release pressure and carefully open the lid.
- Mix cornstarch with 2 tablespoon water to create a slurry. Stir into soup and simmer an additional 5 minutes.
- In a bowl, whisk eggs. Slowly stream in hot soup while whisking to temper, then stir back into soup.
- Stir in grated Parmesan cheese, season with salt and pepper to taste.
- Top toasted baguette slices with Parmesan and broil for 1 minute until golden and melty. Serve with soup.
Notes
For shortcuts, use store-bought croutons or dried herbs if fresh aren't available. Parmesan rind is optional but adds depth.