• In a large pot, melt the butter over medium heat. Add the onion, garlic, thyme, sage, and a generous pinch of salt. Lower the heat and sauté for about 5 minutes, until the garlic softens and becomes fragrant.
• Sprinkle in the cornstarch and stir well. Slowly pour in the chicken broth and add the Parmesan rind. Simmer for 15 minutes.
• Remove the thyme sprigs and blend the soup until completely smooth using an immersion blender or regular blender. Return to the pot and bring to a gentle simmer, then turn off the heat.
• In a bowl, whisk the eggs. Slowly drizzle 2 to 3 cups of the hot soup into the eggs while whisking constantly to temper them.
• Pour the egg mixture back into the pot. Turn the heat to low-medium and gently heat until the French Garlic Soup thickens slightly and begins to simmer. Do not boil.

Cheesy Crostinis

• Preheat the oven to 425°F.
• Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil. Sprinkle Parmesan evenly on top.
• Bake for 10 to 12 minutes until golden and crisp. Broil briefly if needed for extra browning.