Croutons: meaning, definitions and examples
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croutons
[ ˈkruːtɒnz ]
food preparation
Croutons are small pieces of toasted bread or crackers that are often added to soups, salads, or other dishes for added crunch and flavor. They can be seasoned or flavored with herbs, cheese, or spices, enhancing the overall taste of the dish.
Synonyms
Examples of usage
- I added croutons to my Caesar salad for extra crunch.
- The soup was delicious, especially with the crispy croutons on top.
- Homemade croutons can be made easily by toasting stale bread.
- For a gourmet touch, sprinkle some parmesan over the croutons before baking.
- The restaurant serves their French onion soup with a side of garlic croutons.
Etymology
The word 'crouton' comes from the French word 'crouton', which is a diminutive form of 'croûte', meaning 'crust' or 'rind'. The term is believed to have appeared in the early 19th century. Croutons were initially used as a way to use stale bread, preventing waste by transforming it into a crunchy topping for various dishes. This practice of repurposing stale bread into delicious, crispy pieces became particularly popular in French cuisine, and from there, it spread to other culinary traditions. Croutons can vary widely in aspects such as ingredients and preparation techniques depending on cultural influences, but their basic definition remains consistent across different cuisines. They are often made from day-old or stale bread, which is seasoned and then baked or sautéed until crispy.