Best 3 Onion Bagel Croutons Recipes

**Onion Bagel Croutons: A Crunchy Culinary Symphony**

Welcome to the delightful world of onion bagel croutons, a culinary creation that tantalizes taste buds with its crispy texture and savory flavor. These croutons are not your ordinary bread cubes; they are crafted using onion bagels, imbuing them with a unique oniony essence that elevates any dish they grace. Whether you're looking to add a crunchy element to your salads, soups, or even as a snack on their own, onion bagel croutons are the perfect choice. This article presents a comprehensive guide to making these delicious croutons, providing three distinct recipes that cater to different preferences. From classic onion bagel croutons to garlicky herb and cheesy variations, each recipe offers a unique flavor profile that will leave you craving more. So, embark on this culinary journey and discover the delightful symphony of flavors that onion bagel croutons bring to your table.

Here are our top 3 tried and tested recipes!

FRENCH ONION SOUP WITH BAGEL BREAD PUDDING CROUTONS

French Onion Soup with Bagel Bread Pudding Croutons image

Provided by Amanda Freitag

Categories side-dish

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

4 cups heavy cream
1/4 teaspoon kosher salt
2 eggs
2 day-old everything bagels, cut into 1-inch cubes
1/4 cup olive oil
12 large Spanish onions, sliced
1/2 teaspoon kosher salt
2 ounces butter
2 cups sherry
1 bay leaf
10 cups veal or beef stock
Kosher salt
1/2 to 3/4 cup grated gruyere cheese

Steps:

For the bread pudding: In a bowl whisk together the heavy cream, salt and eggs. Place the bagels in a 9-by-13-inch baking pan. Pour the cream mixture over the top and set aside to soak for 2 hours.
Preheat the oven to 375 degrees F. Cover the baking pan with foil and bake for 30 minutes. Remove the foil from the pan and continue cooking for 15 minutes. Cool the bread pudding completely.
Preheat the oven to 450 degrees F. Separate the bagel pieces and place on a baking sheet. Toast until the edges turn golden brown, 5 minutes.
For the onions: In a 14-inch skillet or a medium high-sided saute pan, heat the oil over high heat and pour in the sliced onions. Do NOT stir the onions or shake the pan. When the pan gets hot again and the onions begin to sizzle, add the salt and stir. The onions at the bottom of the pan should be brown. Reduce the heat to medium and continue stirring. The onions will begin to soften and release their juices (the natural sugars in the juices will caramelize the onions). Cook for 15 minutes, and then reduce the heat to low. Continue cooking, stirring the onions periodically to make sure they don't stick to the pan, until completely soft and a rich dark brown color, 30 minutes.
For the soup: In a large saucepot set over medium heat, melt the butter until it starts to bubble. Add in the caramelized onions, then add the sherry and cook at a low simmer until the alcohol cooks out, 5 minutes. Add the bay leaf and stock, and cook for 30 minutes. Season with salt as the soup cooks. Portion the soup into serving bowls and top with some toasted bagel bread pudding croutons. Garnish each serving with 2 tablespoons gruyere if using, and serve.

CAESAR SALAD WITH ONION BAGEL CROUTONS

Caesar Salad With Onion Bagel Croutons image

I found this recipe in Bon Appetit several years ago. The biggest challenge is resisting the temptation to eat all of the croutons before you make the salad! They are very crunchy and very good.

Provided by pattikay in L.A.

Categories < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon grated lemon peel
1 garlic clove, minced
2 drops hot pepper sauce (such as tabasco)
2 heads romaine lettuce, torn into bite-size pieces
2/3 cup grated parmesan cheese
3 tablespoons melted butter
1 1/2 tablespoons olive oil
2 garlic cloves, minced
3 onion bagels, each cut into 2 semicircles

Steps:

For Croutons:.
Preheat oven to 325.
Combine melted butter with olive oil and minced garlic in a large bowl.
Slice bagels into 1/4 inch thick rounds. Place in bowl with butter mixture and toss to coat.
Spread coated bagel pieces on cookie sheet.
Bake until crisp and browned, about 30 minutes.
Cool.
For salad and dressing:.
Whisk first 8 ingredients in a bowl.
Combine lettuce, parmesan and croutons in a large bowl.
Add dressing, toss well and serve.

ONION BAGEL CROUTONS

Onion Bagel Croutons image

Categories Bread Garlic Bake Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 4

Ingredients

3 tablespoons butter
1 1/2 tablespoons olive oil
2 small garlic cloves, minced
3 onion bagels, each cut into 2 semicircles

Steps:

Preheat oven to 325°F. Combine first 3 ingredients in heavy small saucepan over medium heat. Stir until butter melts. Remove from heat. Slice bagel into 1/4-inch-thick rounds. Place on cookie sheet. Brush with mixture. Bake until crisp and brown, about 30 minutes. Cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

Tips:

For the best flavor, use fresh, high-quality ingredients.
Be sure to slice the bagels into uniform cubes so that they cook evenly.
Toss the bagel cubes with the olive oil, garlic powder, onion powder, salt, and pepper in a large bowl before baking.
Spread the bagel cubes in a single layer on a baking sheet so that they don't steam.
Bake the bagel cubes in a preheated oven at 375°F for 10-12 minutes, or until they are golden brown and crispy.
Let the bagel cubes cool completely before storing them in an airtight container.

Conclusion:

Onion bagel croutons are a versatile and flavorful addition to any salad, soup, or casserole. They are easy to make and can be stored for up to a week. With their crispy texture and savory onion flavor, onion bagel croutons are sure to be a hit with your friends and family.