Bonnies Rye Croutons For Salad And Soups Food

BONNIE'S COUNTRY ONION SOUP WITH RYE CROUTONS

BONNIE'S COUNTRY ONION SOUP WITH RYE CROUTONS image

Who doesn't like a delicious bowl of soup on a cold day? This is Country Onion Soup with homemade rye croutons, a little different than the traditional clear broth French type. But just as good. Delicious with grilled cheese sandwiches. I am happy to share this tried and true recipe with my JAP friends. Enjoy! Photo is my...

Provided by BonniE !

Categories Soups

Time 55m

Number Of Ingredients 17

Ingredients

SOUP
2 tablespoons butter
4 cups of sweet onion, sliced into 1 inch pieces
1/2 teaspoon fresh minced garlic
1/4 cup chopped fresh parsley
2 cups water
11 ounces of good chicken broth
1 full tablespoon of chicken granules
1 tablespoon country-style dijon mustard
1 teaspoon basil leaves chopped
1/4 teaspoon thyme leaves
1/4 teaspoon black pepper
CROUTONS
6 slices rye bread cut into 1 1/2 inch pieces (3 cups)
1 teaspoon chopped basil leaves
1/2 teaspoon fresh minced garlic
3 thick mozzerella cheese slices

Steps:

1. Heat oven to 400 degrees.
2. PREPARE CROUTONS Melt the butter in an oblong pan, add the basil, garlic and toss to coat. Bake 7 to 10 minutes, turning half way through. Remove and set aside.
3. MAKE THE SOUP: Melt 2 tablespoons of butter in a large 3 quart sauce pan, and saute the onions with the garlic. Cook over medium heat until onions are very tender. Add the water, broth, chicken granules, country-style dijon mustard, basil leaves, thyme leaves, and black pepper. Simmmer about five minutes.
4. Add the soup to the 3 oven-proof bowls. Add a thick slice of Mozzarella cheese to each bowl. Return to the hot oven and bake about 10 minutes until cheese is lightly brown, remove from oven, and add the croutons.
5. Here is how it looks! Enjoy!

HAM AND CHEESE SALAD WITH RYE BREAD CROUTONS

Ham and Cheese Salad With Rye Bread Croutons image

This is a fun twist of the sandwich classic, by Grace Parisi for Food and Wine Magazine. She makes this ham salad mixed with crunchy rye bread croutons and little bits of Gruyere cheese. Then she tosses it in a mustardy dressing with celery and chives. Grace likes to wrap the salad in Bibb lettuce leaves for an inside-out sandwich. You may choose to serve any way you'd like. Note: you can prepare the rye croutons in advance.

Provided by LifeIsGood

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 slices of seeded rye bread, cut into 1 by 1/2 inch cubes
1/4 cup plus 1 tablespoon canola oil
3 tablespoons grainy mustard
3 tablespoons mayonnaise (I use Hellmans)
2 tablespoons cider vinegar
fresh ground black pepper, to taste
1 cup celery, chopped (3 ribs)
1 lb smoked ham, thickly sliced, then cut into 1 by 1/2 inch cubes
6 ounces gruyere cheese, coarsely shredded (2 Cups)
1/4 cup chives, snipped

Steps:

Preheat the oven to 350 degrees F.
On a rimmed baking sheet, toss the rye bread cubes with 2 Tablespoons of the canola oil. Bake for about 15 minutes, stirring once, until the bread is lightly toasted. Let cool.
In a bowl, whisk the mustard with the mayo and vinegar. Gradually whisk the remaining 3 Tablespoons of canola oil and season with pepper to taste. Add the chopped celery, ham, Gruyere, snipped chives and the rye bread croutons. Toss well and serve immediately.
Note: the rye bread croutons can be made in advance and stored in an airtight container for up to 1 day.

Nutrition Facts : Calories 624.5, Fat 42.2, SaturatedFat 13.7, Cholesterol 125, Sodium 2463.7, Carbohydrate 18.7, Fiber 2.7, Sugar 2, Protein 42.5

SALAD CROUTONS

Salad Croutons image

I came up with these croutons because all I could ever find in the store were ones that tasted stale and threatened to break a tooth. We love the blend of the slightly sweet of the bread with the garlic. We've been known to just grab a handful for munching ! They're also great tossed on top of a cup of soup!

Provided by Echo0502

Categories < 30 Mins

Time 25m

Yield 8 cups/approx.

Number Of Ingredients 4

Ingredients

1 loaf of kings Hawaiian bread
garlic powder, to taste
Lawry's Seasoned Salt, to taste
olive oil flavored cooking spray

Steps:

Pre heat oven to 350.
Cube bread into bite sized pieces.
Place into a 9x13 cake pan.
Spritz with oil.
Sprinkle garlic powder and Lawry's over the croutons and toss well.
Place into oven and bake for 10 minutes. Remove from oven, toss, spritz again and sprinkle with more garlic powder and salt if desired.
Return to oven. Bake for another 10 minutes or until croutons are 'dried' and browned. Remove from oven and allow to cool.
Store in an air tight container or large Zip style bag.

Nutrition Facts :

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