Golden Sourdough Croutons (Print)

Golden sourdough croutons with garlic and herbs for a crunchy, flavorful touch.

# Components:

→ Bread

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

→ 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 grams)

# Directions:

01 - Preheat oven to 375°F. 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 across the prepared baking sheet.
05 - Bake for 15 to 18 minutes, stirring once halfway through, until golden and crispy.
06 - If using cheese, 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 -
  • The sourdough's tang cuts through the soup's richness like a flavor conversation neither element could have alone.
  • Thirty minutes total means you can make these while your soup simmers, turning a simple topper into something genuinely homemade.
  • One batch feeds four people generously, and leftovers stay crisp for snacking straight from the container.
02 -
  • Day-old bread is absolutely worth seeking out; fresh bread will turn to soggy crumbs no matter how long you toast it, and I learned this the hard way on my first attempt.
  • Stir them halfway through—the edges toast faster than the centers, and one gentle toss makes the difference between perfectly crisp and unevenly cooked.
03 -
  • A halved raw garlic clove rubbed across the cut bread before cubing doubles the garlic impact without burning anything during toasting.
  • If your sourdough bread is very fresh and soft, slice it and toast those slices first for fifteen minutes before cubing—it's an extra step that transforms the whole outcome.
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