Sourdough Croutons French Onion

These golden, crunchy sourdough croutons are the perfect companion for a steaming bowl of French onion soup. Hand-cut and seasoned with garlic and herbs, they add a tangy depth of flavor and a satisfying texture that holds up beautifully against a rich, savory broth and melted Gruyère cheese.

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Making your own croutons at home is an easy way to elevate your culinary creations. By using day-old sourdough, you ensure the bread is dry enough to absorb the olive oil and aromatics, resulting in a superior crunch and a more intense flavor in every bite.

Ingredients

• Bread
• 4 cups (about 200 g) sourdough bread, cut into 1-inch cubes (preferably day-old)
• Flavorings
• 3 tbsp olive oil (or unsalted butter, melted)
• 1 garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp dried thyme or herbes de Provence (optional)
• 1/2 cup (50 g) grated Gruyère or Emmental cheese (optional, for extra richness)

Instructions

Step 1: Prep

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Season

In a large bowl, combine olive oil (or melted butter), minced garlic, salt, pepper, and herbs (if using).

Step 3: Coat

Add the sourdough cubes to the bowl and toss well until evenly coated.

Step 4: Arrange

Spread the bread cubes in a single layer on the prepared baking sheet.

Step 5: Bake

Bake for 15–18 minutes, stirring once halfway through, until golden and crisp.

Step 6: Cheese (Optional)

If desired, sprinkle grated cheese over the hot croutons and return to the oven for 2–3 minutes, until melted and bubbly.

Step 7: Cool

Let croutons cool slightly before using as a topper for French onion soup.

Zusatztipps für die Zubereitung

For the best results, ensure your sourdough cubes are of uniform size so they bake evenly. If you want to avoid gluten or dairy, simply use gluten-free bread and stick to olive oil while omitting the cheese. Always check labels on store-bought bread to ensure it meets your dietary needs.

Varianten und Anpassungen

You can easily customize these croutons by swapping the Gruyère for other Alpine-style cheeses like Comté or a classic Swiss cheese. For an even more intense garlic flavor, try rubbing the cut surface of the bread with a halved garlic clove before you cube it.

Serviervorschläge

While these are specifically crafted for French onion soup, they are equally delicious on top of a Caesar salad or a creamy tomato bisque. If you have leftovers, they can be stored in an airtight container for up to 3 days to maintain their crunch.

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With their perfect crunch and savory seasoning, these sourdough croutons are sure to become your favorite soup topper. Enjoy the satisfying texture they bring to your next homemade meal!

Recipe Questions & Answers

→ What type of bread works best for these croutons?

Day-old sourdough bread is ideal because its firmness helps create crisp, crunchy croutons that hold their texture well.

→ Can I use butter instead of olive oil?

Yes, melted unsalted butter can replace olive oil for a richer flavor and slightly different texture.

→ How do I make the croutons extra flavorful?

Rubbing the bread cubes with halved garlic before baking or adding herbes de Provence enhances aroma and taste.

→ Is it necessary to add cheese on top?

No, cheese is optional. When added, Gruyère or Emmental melts to add a creamy, savory note.

→ How should I store leftover croutons?

Keep croutons in an airtight container at room temperature for up to three days to maintain crunch.

→ Can these croutons be made dairy-free?

Yes, use olive oil instead of butter and omit cheese to keep them dairy-free.