Sourdough Croutons French Onion (Print version)

Golden, crunchy sourdough croutons enhance French onion soup with a tangy, herb-infused touch.

# What You Need:

→ Bread

01 - 4 cups sourdough bread, cut into 1-inch cubes, preferably day-old

→ Flavorings

02 - 3 tablespoons olive oil or unsalted butter, melted
03 - 1 garlic clove, minced
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/4 teaspoon dried thyme or herbes de Provence, optional
07 - 1/2 cup grated Gruyère or Emmental cheese, optional

# Directions:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine olive oil or melted butter, minced garlic, salt, pepper, and herbs if using.
03 - Add sourdough cubes to the bowl and toss thoroughly until evenly coated with the oil mixture.
04 - Spread coated bread cubes in a single layer on the prepared baking sheet.
05 - Bake for 15 to 18 minutes, stirring once halfway through, until golden and crisp.
06 - If desired, sprinkle grated cheese over hot croutons and return to oven for 2 to 3 minutes until melted and bubbly.
07 - Let croutons cool slightly before using as a topper for French onion soup.

# Expert Advice:

01 -
  • Adds a crunchy texture and tangy depth of flavor to rich soups.
  • Easy to prepare in just 30 minutes with simple ingredients.
  • A perfect way to repurpose day-old sourdough bread.
  • Customizable with different cheeses and aromatic herbs.
02 -
  • Rub the bread with a halved garlic clove before cubing for extra flavor.
  • Make croutons ahead and store in an airtight container for up to 3 days.
  • Swap Gruyère for Comté or Swiss cheese for a different flavor profile.
  • Always use parchment paper to ensure easy cleanup and even browning.
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