• Carly Zimmaro

French Onion Croutons

French Onion Croutons | eatlovegarlic.com @eatlovegarlic

This blog is all about 1day, 2day, 3day old bread and what to do with it.

In my case - I made croutons.

Which is very dangerous because croutons are a salad topper but somehow became a snack....like chips......

French Onion Croutons | eatlovegarlic.com @eatlovegarlic

I had an enormous loaf of Italian bread that I got from my grocery store.

Typically I don't buy bread - trying to cut it out of my diet - and if I were to need bread I would make it from scratch.

But - for croutons - store bought bread is ideal. For a huge loaf it was only abut $1.20

So I took the loaf it cut it up into big and small cubes. If you really want it rustic wrip the bread apart.

French Onion Croutons | eatlovegarlic.com @eatlovegarlic

Making your own croutons is one of the simpler things that can go a long way.

You can flavor them any way you want - and....you dont waste old bread you were going to throw out.

Plus - a bag of these at the store is over $2 so this really saves you money - and you triple the croutons.

The key is using "old" a day or two preferably.

More of the softer breads come out better in my opinion because when you bite into them in a salad or....from a bowl on the couch...you aren't shredding the upper part of your mouth from the brick-like edges. It's a nice crispy crouton.

Sourdough and baguettes are some of the breads I'd steer clear from.

Go with a nice italian if you can find it.

French Onion Croutons | eatlovegarlic.com @eatlovegarlic

Make sure to season your croutons well!

I like to make sure they are all coated in oil then I season with what i'm in the mood for at the moment.

This moment - I wanted onion.

French Onion Croutons | eatlovegarlic.com @eatlovegarlic

Make sure to keep a close eye on them - don't want them to burn!

Flip a few times thoughrough the baking


French Onion Croutons | eatlovegarlic.com @eatlovegarlic

There wont be a huge change in color - if you wanted them more browned bake a bit longer but when you let the courtons cool them get crispier. I think a slight slight browning is all it needs.

You could also do this on the stove in a heavy sautee pan!

French Onion Croutons | eatlovegarlic.com @eatlovegarlic

The part I love most about this recipe is the crispy bits of onion that are left over from the seasoning I used.

They are AMAZING.


  • 1 large loaf of italian bread cut up into cubes

  • oil (olive or vegetable)

  • 1 packet of onion dip mix

  • dried oregano

  • garlic powder

  • dried parsley

  • salt and pepper


  1. Preheat oven to 400 degrees

  2. Coat the bread cubes with olive oil - as much needed to lightly coat all of them - about 1/8 c

  3. Once all are coated sprinkle over a little oregano, garlic powder and parsley - as much to your liking (I used about 1 tsp of each - except the garlic I totally used 1 Tbs)

  4. Then crack some pepper over the cubes and add a little salt.

  5. And finally sprinkle over the onion mix packet.

  6. Toss until all cubes are coated, spread on a large baking sheet and bake for 10-15 minutes flipping 1-2 times inbetween cooking.

  7. ENJOY!

French Onion Croutons | eatlovegarlic.com @eatlovegarlic


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