Winter is here and thus, one of my favorite seasons, soup and salad season! Let’s be honest, in my house, soup and salad season is every season. But, to be fair, January is National Soup Month, so let’s eat soup!
I created these croutons over the weekend when I made my Chopped French Onion Soup. Try them on this delicious onion soup or use them on salads or in creamy soups, too.
Homemade, Gluten-Free Parmesan and Thyme Croutons
- 4 slices Gluten-Free, Soy-Free Bread
- 2 tablespoons butter, melted
- 1/2 teaspoon thyme
- 1 tablespoon Parmesan cheese
- pinch of salt and pepper
Mix everything together in a bowl and stir to incorporate. Pour mixture onto a parchment-lined baking sheet. Bake at 400 degrees until they begin to brown, or about 10 minutes.
Like this recipe? The soup is from my second book, Everything’s Better with Soup and Salad. Check out my other books, too, and watch for more to come!
Want a paperback copy? Reply in the comments and I’ll send you one!
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