Sourdough Croutons French Onion (Print Version)

Crispy, golden sourdough cubes seasoned with garlic, herbs, and optional cheese for added richness.

# What You'll 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

# Cooking Steps:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper
02 - In a large bowl, combine olive oil or melted butter with minced garlic, salt, pepper, and herbs if using
03 - Add sourdough cubes to the bowl and toss thoroughly until evenly coated
04 - Spread coated bread cubes in a single layer on the prepared baking sheet
05 - Bake for 15 to 18 minutes, stirring once at the halfway point, until golden and crisp
06 - If desired, sprinkle grated cheese over the 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 becomes ridiculously crispy and absorbs the soup's richness without turning to mush.
  • The tangy flavor of sourdough pairs so naturally with caramelized onions and melted cheese that it feels intentional, like they were always meant to meet.
  • These genuinely taste homemade in a way that store-bought versions never quite capture—there's a depth that comes from real butter and garlic.
02 -
  • Don't skip stirring halfway through baking—the ones on the bottom will brown faster than the ones on top, and one stir ensures even golden color.
  • The moment they come out of the oven is when they're still slightly soft; that final crisp happens as they cool, so resist the urge to eat them straight away (or don't, no judgment).
03 -
  • Don't walk away while they're baking—the difference between golden and burned is often just two minutes, and your nose will tell you when they're close.
  • If your oven runs hot, reduce the temperature to 350°F and add a minute or two; every oven has its own personality, and it's worth paying attention.
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