Golden crunchy sourdough croutons (Print)

Crunchy sourdough cubes infused with garlic, herbs, and optional cheese for a flavorful topping.

# Components:

→ 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 your 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 the sourdough cubes to the bowl and toss well until evenly coated.
04 - Spread the 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 the hot croutons and return to the oven for 2 to 3 minutes until melted and bubbly.
07 - Let croutons cool slightly before using as a topper for French onion soup.

# Chef Secrets:

01 -
  • The tanginess of sourdough cuts right through the richness of melted cheese and caramelized onions in a way that feels like the soup was meant to taste this way all along.
  • They stay crispy even when perched on top of the hot broth, giving you that satisfying crunch with every spoonful instead of turning into mush.
  • Made in just 20 minutes of oven time, so you're not fussing while your soup finishes its final moments on the stove.
02 -
  • Stirring halfway through isn't optional—it's the difference between some burnt and some pale cubes versus a perfectly even batch of golden crispness.
  • Don't use fresh bread unless you're okay with softer croutons; day-old sourdough has less moisture, so it becomes genuinely crispy rather than toasty on the outside and chewy inside.
03 -
  • If you notice the garlic browning too fast during baking, it means your pieces were too large—mince finer next time so it crisps without burning.
  • Keep the croutons in the oven for the final cheese-melting step only if your oven runs cool; if it runs hot, pull them out slightly earlier to avoid overdone cheese.
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