Bonnies Rye Croutons For Salad And Soups Recipes

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BONNIE'S RYE CROUTONS FOR SALAD AND SOUPS



BONNIE'S RYE CROUTONS FOR SALAD AND SOUPS image

Fix a tossed salad or hearty bowl of soup up and kick it up a notch with these delicious, easy-to-make rye croutons. They also make great snack crackers. Enjoy these croutons with my tried and true Country Onion Soup. Photo is my own and recipe by Land of Lakes.

Provided by BonniE !

Categories     Salads

Time 15m

Number Of Ingredients 4

1/4 cup butter
1 teaspoon fresh chopped basil leaves
1/2 teaspoon fresh chopped garlic
6 large slices of rye bread, cut into 1 1/2 inch pieces, about 3 cups

Steps:

  • 1. Pre-heat oven to 400 degrees. Melt butter in pan, when melted add basil and garlic, stir, then add bread pieces, turn to coat.
  • 2. bake for 7 to 10 minutes, turning once half way through.
  • 3. Here is what they look like. Enjoy!

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

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!

RYE CROUTONS RECIPE



Rye Croutons Recipe image

This rye croutons recipe takes about 20 minutes to prepare and are great with potato-sausage-corn chowder, dill pickle soup, beer soup, split pea soup.

Provided by Barbara Rolek

Categories     Salad     Bread

Time 20m

Yield 6

Number Of Ingredients 3

1 1/2 tablespoons good-quality olive oil but extra-virgin isn't necessary
1 smashed (but not chopped) clove garlic
3 (1-inch-thick) slices rye bread, cut into cubes

Steps:

  • Gather the ingredients.
  • Heat oven to 350 F. In a large skillet, heat oil with garlic over medium heat. Add bread cubes and sauté, turning frequently, until bread is well-browned on all sides, about 3 minutes.
  • Discard garlic and transfer bread cubes to a baking sheet and toast until cubes are dried through, about 5 minutes. Store in an airtight container for several weeks.

Nutrition Facts : Calories 58 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 64 mg, Sugar 0 g, Fat 4 g, ServingSize 6 servings, UnsaturatedFat 0 g

KALE CAESAR SALAD WITH RYE CROUTONS



Kale Caesar Salad with Rye Croutons image

Hardy kale stands up well to punchy Caesar dressing, especially when paired with garlicky rye croutons.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 3h

Yield Serves 4 to 6

Number Of Ingredients 12

1 large bunch kale, tough stems and center ribs removed
2 garlic cloves, peeled and smashed
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, melted
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 Jewish-rye loaf, (about 1/2 pound), crusts removed, cut into 1/2-inch cubes (4 cups)
1 cup finely grated Parmigiano-Reggiano cheese (3 1/2 ounces)
5 oil-packed anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk

Steps:

  • Preheat oven to 400 degrees.
  • Submerge kale in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until kale is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days. Tear the leaves into 2-inch pieces.
  • Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
  • Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly. Add kale and toss to evenly coat, then toss with remaining 3/4 cup cheese and croutons. Serve immediately.

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