So when I asked earlier this fall, you all told me you wanted soup. Soup, soup, and more soup. And I won’t lie, soup may be the most perfect fall comfort food ever (see a list of our favorites at the bottom of this post). But y’all know me, and you know how much I like my toppings, so of course we needed to come up with more toppings for soup! We brought you Cumin Sour Cream last week, this week we bring you Easy Brown Butter Parmesan Croutons.
When I say easy, I mean easy. 2 steps. Brown the butter. Bake the cubed bread. Easy. You can do it. And you will thank me!
Throw these in your soup. Toss them on your salad. Heck, snack on them like I do! You will love these Easy Brown Butter Parmesan Croutons.
Easy Brown Butter Parmesan Croutons
These simple to make croutons will dramatically up your soup or salad game!
- 1 loaf sourdough bread, sliced into bite sized cubes
- 1/2 cup salted butter (if using unsalted butter add 1/4 teaspoon of salt)
- 2 cloves garlic, peeled
- 1/4 cup parmesan cheese, grated
Preheat oven to 400°F
In a small saucepan, melt butter. Add garlic cloves to the melted butter. Simmer over medium heat until butter begins to darken (approximately 5 minutes), watch closely during this time so that butter does not burn. Remove brown butter from heat.
Put cubed bread into a large bowl. Pour browned butter with garlic cloves over bread and stir to combine. Sprinkle grated parmesan cheese over buttery bread cubes and stir to combine.
Spread the bread cubes over 2 sheet pans so that they are in a single layer.
Bake the croutons at 400°F for 10-12 minutes, or until browned and crunchy.
Allow to cool. Kept sealed in a airtight container, these can be used up to a week.
Day old bread is best! If you have the time, put the cubed bread into a bowl and leave out overnight to make the bread slightly stale before making into croutons. This is not absolutely necessary, but you may need bake fresher bread for a minute or two more.
I prefer using sourdough bread, but you could use any kind of bread- Italian, country white, pumpernickle, rye.
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Get what we used!
Baking Sheets. I use these from Chicago Metallic. I love them in both half sheet and quarter sheet size. They don’t warp and stand up well to heavy use.
Saucepans. I bought my All Clad pots and pans in one huge splurge a few years ago. They are so durable, I will be able to pass them down to my kids! I also think that buying the set isn’t necessary. You can certainly start out with one or two pots and add on as you need in your kitchen. I would start with the 3 quart saucepan and the 1.5 quart saucepan.
Snapware. These glass storage containers are perfect for keeping foods air tight. Bonus, they are glass, oven safe, microwave safe and easy to clean! You will generally find my refrigerator full of these containers with various leftovers.
Instacart. This is not an affiliate link and I will receive NOTHING if you decide to try this. But from one tired, full time working, kid raising, trying to survive mama to another, this life hack has repeated saved my life. For a yearly fee and a tip for the driver (optional but hey, they are likely tired, full time working, kid raising, just trying to survive folks too!) I can have my groceries delivered to my door. I hadn’t planned on waxing poetic about Instacart today, however after working a string of night shifts, being deep in the throes of recipe development for an upcoming event, and surviving Halloween, I can tell you that I have ordered using Instacart 4 times this week, from 3 separate stores. Each time I have received my groceries in 1-2 hours, and I feel like I actually saved money since there was no impulse buying involved. Check out what stores are available in your area and try it out. Best time saver ever.
Speaking of life hacks, do you have any to share with us? Because we are always on the lookout for ways to make life easier!
I promised you a list of our favorite soups-all found on our site (There should be something for everyone!):
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