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Gruyère Croutons

Gruyère Croutons

This recipe goes with French Onion Soup

Sunset OCTOBER 1999

  • Yield:

Ingredients

  • 1 loaf (1 lb.; about 4 1/2 in. wide) French bread
  • 1/2 pound Gruyère cheese

Preparation

Trim ends from French bread. Cut crosswise into 16 equal slices. Arrange slices in a single layer on a 14- by 17-inch baking sheet.

Bake in a 350° oven until lightly browned, about 25 minutes. Let cool to room temperature, about 10 minutes. Put 1/2 the slices in each of 2 plastic freezer bags (1-gal. size). Seal bags and freeze (see Cold Facts below).

To serve 4, remove frozen toasts from 1 bag and lay in a 10- by 15-inch pan. Cut cheese into 1/4-inch-thick slices. Cover toasts evenly with cheese.

Bake in a 400° oven until cheese melts, 8 to 10 minutes.

Cold Facts. Packaging: freezer bags. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.

Note: Nutritional analysis is per crouton.

Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 47%
  • Protein: 11g
  • Fat: 10g
  • Saturated fat: 5.5g
  • Carbohydrate: 14g
  • Fiber: 0.7g
  • Sodium: 260mg
  • Cholesterol: 31mg
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Gruyère Croutons Recipe

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