Golden Sourdough Croutons French (Printable Version)

Golden sourdough croutons with garlic, herbs, and optional cheese for extra richness and crunch.

# What You Need:

→ 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

# How-To Steps:

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 well until evenly coated with the oil mixture.
04 - Spread the coated 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 hot croutons and return to oven for 2 to 3 minutes until melted and bubbly.
07 - Let croutons cool slightly before using as a topper for French onion soup.

# Expert Advice:

01 -
  • Sourdough brings a subtle tang that makes the sweet caramelized onions pop in ways regular bread never could.
  • They're genuinely easier to make than they look, ready in under 30 minutes with minimal fuss.
  • A batch stays crispy for days, so you can prep them ahead and feel like you've got your act together.
02 -
  • Day-old sourdough is genuinely better than fresh bread; stale bread crisps up while fresh bread can steam and turn soggy no matter how high your oven goes.
  • Stirring halfway through isn't just a suggestion—it's the difference between golden croutons and some that are pale while others burn.
03 -
  • Rub a halved garlic clove directly on the cut sides of sourdough before cubing for an extra layer of flavor that gets toasty in the oven.
  • If your oven runs hot, start checking at 12 minutes so you catch them at golden rather than dark brown.
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