Sourdough Croutons French Onion (Printable Version)

Crispy sourdough cubes toasted with garlic, olive oil, and herbs for a flavorful soup topper.

# What You'll Need:

→ Bread

01 - 4 cups sourdough bread, cut into 1-inch cubes, preferably day-old (about 200 g)

→ 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 (about 50 g)

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine olive oil or melted butter, minced garlic, sea salt, black pepper, and dried herbs if using.
03 - Add sourdough cubes to the bowl and toss thoroughly until evenly coated with the oil and seasoning 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 cooking, 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 - Allow croutons to cool slightly before using as a topper for French onion soup.

# Expert Advice:

01 -
  • Day-old sourdough's natural tang cuts through the soup's richness in a way that feels almost intentional, like they were meant to meet.
  • Twenty minutes from bowl to table means you can make these while the soup simmers, turning a last-minute craving into actual dinner.
  • Once you taste cheese melting into a warm crouton, store-bought versions feel sad and lonely by comparison.
02 -
  • Fresh bread will steam and stay soft no matter how long you toast it—day-old bread is absolutely worth planning for, and honestly, it tastes better anyway.
  • The halfway stir is not optional if you like even browning; I learned this the hard way with pale cubes and dark ones on the same sheet.
03 -
  • Rub a halved raw garlic clove over each cut side of bread before cubing for double-garlic intensity that whispers elegantly rather than shouts.
  • Keep your oven door closed while baking—opening it even once disrupts the air circulation and extends cooking time by several minutes when you're trying to be efficient.
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