View source for Crouton

{{Short description|Rebaked bread used as topping}}
{{For|the Québecois food|Cretons}}
{{Other uses}}
{{Infobox food
| name               = Crouton
| image              = Croutons on a salad.jpg
| image_size         = 250px
| caption            = Close-up of croutons on a salad
| alternate_name     = 
| country            = [[France]]
| region             = 
| national_cuisine   = 
| creator            = <!-- or | creators = -->
| year               = 
| mintime            = 
| maxtime            = 
| type               = 
| course             = 
| served             = 
| main_ingredient    = Bread, oil or [[butter]], seasonings
| minor_ingredient   = 
| variations         = 
| serving_size       = 100 g
| calories           = 420
| protein            = 
| fat                = 
| carbohydrate       = 
| glycemic_index     = 
| similar_dish       = 
| other              = 
}}
[[File:D'Aurelios - October 2022 - Sarah Stierch 04.jpg|thumb|Croutons atop a salad]]

A '''crouton''' ({{IPAc-en|ˈ|k|r|uː|t|ɒ|n}}) is a piece of toasted or fried [[bread]], normally cubed and seasoned. Croutons are used to add texture and flavor to [[salad]]s<ref name="FIM" />—notably the [[Caesar salad]]<ref name="Davidson" />—as an accompaniment to [[soup]]s and [[stews]],<ref name="FIM"/> or eaten as a [[snack food]].

==Etymology==

The word crouton is derived from the French ''croûton'',<ref name="Davidson"/> itself a [[diminutive form|diminutive]] of ''croûte'', meaning "crust". ''Croutons'' are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or [[clarified butter]] and baked. In English descriptions of French cooking, ''croûte'' is not only a noun but also has a verb form that describes the cooking process that transforms the bread into the crust.

==Preparation==
The preparation of croutons is relatively simple. Typically the cubes of bread<ref name="Davidson"/> are lightly coated in oil or butter (which may be seasoned or flavored for variety) and then baked. Croutons can also be cut into sticks.  Some commercial preparations use machinery to sprinkle various seasonings on them.<ref name="FIM"/> Alternatively, they may be fried lightly in [[butter]] or [[vegetable oil]], until crisp and brown, to give them a buttery flavor and crunchy texture. Some croutons are prepared with the addition of cheese.<ref>{{cite book | url=https://books.google.com/books?id=ag_evsM0Ud4C&pg=PA41 | title=The Farmer's Wife Comfort Food Cookbook | publisher=MBI Publishing Company | author=Nargi, Lela | year=2008 | pages=41 | isbn=978-1610600521}}</ref>

Nearly any type of bread—in a loaf<ref name="FIM"/> or pre-sliced, with or without crust—may be used to make croutons. Dry, [[stale]],<ref name="FIM"/> or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain [[Fresh food|fresh]] far longer than unprepared bread.

==List of possible ingredients==
* bread
* garlic
* butter or oil (e.g., olive oil or [[rapeseed oil]])
* Parmesan
* herbs
* spices (ground or whole)<ref>{{Cite web|url=https://www.bbcgoodfood.com/howto/guide/how-make-croutons|title=How to make croutons|first=Lulu|last=Grimes|publisher=BBC Good Food}}</ref>

==Gastronomy==
A dish prepared ''à la Grenobloise'' (in the [[Grenoble]] manner) has a garnish of small croutons along with [[beurre noisette]], [[caper]]s, [[parsley]], and [[lemon]].

Dried and cubed bread is commonly sold in large bags in North America to make [[Thanksgiving]] holiday [[stuffing]] or dressing. However, these are generally different from salad croutons, being only dry bread instead of buttered or oiled and with other seasonings.

<gallery class="center" widths=200 heights=160>
File:Large croutons in soup.jpg|Large croutons in a soup
File:Mmm...onion soup (5344349906).jpg|Cheese-covered croutons in an onion soup
</gallery>

==See also==
{{Portal|Food}}
* [[Bruschetta]]
* [[Crostini]]
* [[Garlic bread]]
* [[List of bread dishes]]

==References==
{{Reflist|refs=
<ref name="FIM">{{cite book | url=https://books.google.com/books?id=iG3wx9Wh5N4C&pg=PA464 | title=Food Industries Manual | publisher=Springer Science & Business Media | author=Ranken, M.D. |display-authors=etal | year=1997 | pages=464–465 | isbn=0751404047}}</ref>
<ref name="Davidson">{{cite book | url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA233 | title=The Oxford Companion to Food | publisher=Oxford University Press | author=Davidson, Alan | year=2014 | pages=233 | isbn=978-0199677337}}</ref>
}}

== External links ==
* {{Wiktionary-inline}}

{{Bread}}
{{Garnish}}

[[Category:Bread dishes]]
[[Category:Condiments]]
[[Category:Salads]]