• Carly Zimmaro

French Onion Croutons

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......

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.

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.

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.

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

Flip a few times thoughrough the baking


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!

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!