I cook primarily for fun, and to enjoy the reactions of those I cook for. I enjoy making and eating French Onion Soup, and I especially enjoy the bubbling Gruyère on top of the croutons. However, I have a problem. My wife does not like soggy food, and though she also likes Gruyère, she won't let me put any on her soup because she doesn't want the croutons... which of course get soggy as they absorb the soup.

I've tried crispy croutons, toasted french baguettes, crackers, and a half dozen other variations, but still haven't found anything that maintains its crunch after sitting in the soup while under the grill. Any ideas?

Besides serving the croutons on the side, I am not sure how you can get around something crunchy getting soggy as it sits in a liquid. For me that is the charm of French onion soup (as long as it is served quickly so that the bread doesn't get so soggy that it starts to fall apart).

Unfortunately, there are just some people that do not like dishes such as French Onion Soup or Beef Dip as they simply get soggy due to the way they are served and/or eaten. I know my sister wouldn't go near either of them for that reason. Cheers!

I have everything to make soup, but just realized I only have italian bread (can't get to store-snow storm) would that still work?

Of course! Although you may detect a slight accent. :)