Cut the baguette into 2 cm cubes. Put the ◎ ingredients in a bowl to prepare the seasoning (just add 3 tablespoons of olive oil at this point). Coat the bread cubes lightly in the mixture.
If you run out of olive oil, add a little bit more. Line a baking sheet with kitchen parchment paper and put the bread cubes on top in a single layer.
The bread absorbs the olive oil very quickly, so don't add too much. Don't worry too much if it looks uneven. Bake the croutons in a 160°C oven for 20 to 25 minutes.
When they are nicely browned and crispy, they are done.
You can flavor them with salt and pepper, aonori seaweed powder, Krazy Salt, and so on.
They are great on top of onion soup Recipe ID: 1751438. Try them on a Popeye Salad too Recipe ID: 1770478.
The "Corn Potage With Fresh Corn" recipe uses these croutons too. Recipe ID: 2268092.
Story Behind this Recipe
I made these homemade croutons to use on onion soup, and I had them out for people to try, but half of them somehow disappeared. These croutons are that popular.
I recommend using a French baguette. The bread absorbs the olive oil, so it's best to drizzle it on the bread little by little as you mix it with the seasoning. That's why I wrote +1 tablespoon + 1 tablespoon.