Golden Sourdough Croutons French

There's something magical about the moment sourdough hits hot oil and the kitchen fills with that toasty, slightly tangy aroma. I discovered these croutons by accident one Sunday when I had leftover sourdough and a pot of French onion soup simmering on the stove, needing something to top it besides just melted cheese. That first bite of a golden, crispy cube with a tender center changed how I think about this classic soup entirely.

I made these for a dinner party last autumn when my neighbor brought over her famous French onion soup, and I wanted to contribute something that would actually matter. Watching everyone's eyes light up when they bit into those croutons and tasted the tangy, crunchy texture under the melted cheese—that was the moment I realized this simple garnish had become something worth perfecting and sharing.

Ingredients

• Sourdough bread (4 cups, about 200 g, cut into 1-inch cubes): Day-old bread works best because it's drier and crisps up beautifully instead of turning chewy; fresh sourdough will work but may need an extra minute or two in the oven.
• Olive oil or unsalted butter (3 tbsp, melted): Olive oil gives you a more neutral base to let the sourdough's tang shine, while butter adds richness and a subtle nuttiness that pairs wonderfully with Gruyère.
• Garlic clove (1, minced): This is non-negotiable for French onion soup croutons; the garlic infuses every cube and gets slightly caramelized in the oven.
• Sea salt (1/2 tsp) and freshly ground black pepper (1/4 tsp): Season generously because the bread will absorb these flavors and you want every bite seasoned properly, not just the outside.
• Dried thyme or herbes de Provence (1/4 tsp, optional): If you use this, the croutons taste instantly like a French bistro kitchen; I almost always add it because the flavor is so worth it.
• Gruyère or Emmental cheese (1/2 cup, grated, optional): The optional cheese becomes essential if you ask me; it melts into pockets during those final minutes and creates little bursts of salty, umami richness.

Instructions

Get your oven ready:

Preheat to 375°F (190°C) and line a baking sheet with parchment paper so cleanup is effortless and nothing sticks.

Build your coating:

In a large bowl, whisk together the oil, minced garlic, salt, pepper, and herbs if using until the garlic is evenly distributed. This is where the flavor foundation happens, so don't skip mincing the garlic finely.

Coat the bread:

Add your sourdough cubes to the bowl and toss with your hands or a wooden spoon until every piece glistens with the oil and garlic mixture. Don't be shy; you want full coverage so each crouton gets its due.

Arrange and bake:

Spread the cubes in a single layer on your prepared baking sheet, making sure they're not crowded so they have room to crisp up. Bake for 15 to 18 minutes, stirring once halfway through, until they're golden brown and genuinely crunchy when you bite one.

Add cheese if you're going that route:

If using cheese, sprinkle it over the hot croutons straight from the oven and return them for just 2 to 3 minutes until the cheese melts and bubbles slightly. Watch them closely because the second they start to brown around the edges, they're done.

Cool and serve:

Let them sit for a few minutes so the cheese sets and they firm up, then crown your soup with these golden, crispy, absolutely irresistible gems.

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There was this one cold February evening when I made these croutons while my partner was sick in bed, and I brought them upstairs with a bowl of soup. Watching their face when they tasted that contrast between the tangy crunch and the silky broth reminded me that sometimes the smallest efforts—a simple garnish made with intention—are the ones that actually matter.

The Magic of Day-Old Sourdough

I've learned through trial and error that timing your bread is half the battle here. When sourdough sits for a day or two, the moisture content drops and the structure firms up, which means when you toss it with oil and heat it, you get true crispness rather than a soft, bread-like texture. The first time I used fresh sourdough, I was disappointed with the dense, chewy results, and that taught me to plan ahead or ask the bakery for yesterday's loaf.

Customizing Your Croutons

Once you understand the basic formula, these croutons become a canvas for whatever you're craving. I've played with Comté instead of Gruyère, added a whisper of smoked paprika, or swapped the thyme for rosemary depending on my mood and what's in the pantry. The beauty is that sourdough's tang anchors all these variations, so you can be playful without worrying that you'll mess up the soup course.

Storage and Make-Ahead Magic

One of my favorite kitchen discoveries is that these croutons keep beautifully for up to three days in an airtight container, which means you can make them in the morning and have them ready when guests arrive. If they lose a bit of crunch sitting around, a quick 3-minute return to a 375°F oven revives them completely and fills your kitchen with that toasty aroma all over again.

• Store in an airtight container away from humidity or they'll start to soften.
• If making ahead, skip the cheese topping and add it fresh right before serving for maximum melt and bubble.
• Leftover croutons are honestly delicious just eaten as a snack, which means you might want to make extra.

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These croutons turn a simple bowl of soup into something memorable and restaurant-quality. Once you've mastered them, you'll find yourself making them for every gathering, knowing that this one small touch is what people will actually remember.

Recipe FAQ

→ What type of bread works best for these croutons?

Day-old sourdough bread cut into 1-inch cubes provides the ideal texture and flavor for crisp, golden croutons.

→ Can I use butter instead of olive oil?

Yes, melted unsalted butter can be used to coat the bread cubes, offering a richer flavor and similar crispiness.

→ How do the herbs enhance the croutons?

Dried thyme or herbes de Provence add an aromatic, savory note that complements the garlic and brings depth to each bite.

→ Is cheese essential for these croutons?

Cheese like Gruyère or Emmental is optional and adds a creamy richness when melted on top, but the croutons are tasty without it.

→ Can the croutons be stored ahead of time?

Yes, once cooled, store croutons in an airtight container for up to three days to maintain their crunch.