Type what you have

Ingredients

• ✓ bread
• olive oil
• onion
• sugar
• salt
• dry white wine
• chicken broth
• cinnamon stick

Instructions

1. 1 In a large heavy pot, heat oil over medium heat. Cut onions in half lengthwise, then slice thinly. Place sliced onions in pot and toss to coat with oil. Cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
2. 2 Increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
3. 3 Sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. Pour in wine and broth, and place cinnamon stick in pot. Bring to a boil, then reduce heat, cover and simmer 1 hour.
4. 4 Stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
5. 5 Remove the cinnamon stick. Whisk the soup to incorporate the bread. Adjust seasoning. Serve hot.

By Elsie Wollaston

Ingredients

• ✓ bread
• onion
• butter
• chicken broth

Instructions

1. 1 Place sliced onions and butter into slow cooker, and mix until onions are thoroughly coated. Stir in bread and chicken broth.
2. 2 Cover, and cook on LOW for 10 to 18 hours or on HIGH 4 to 5 hours, stirring occasionally. Stir well during last hour.

By CORWYNN DARKHOLME

Ingredients

• ✓ bread
• olive oil
• olive oil
• garlic
• ham
• paprika
• chicken broth
• cayenne pepper
• salt
• black pepper
• flat-leaf parsley
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
3. 3 Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
4. 4 Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
5. 5 Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
6. 6 Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.

By John Mitzewich

Ingredients

• ✓ bread
• chicken broth
• clam juice
• butter
• tomato paste
• rosemary
• garlic
• black pepper
• celery seed
• fennel seed
• white wine
• shrimp

Instructions

1. 1 Add broth, clam juice, butter, tomato paste, rosemary, garlic, black pepper, celery seeds, and fennel seeds to a large pot. Bring to a boil, reduce heat to low, and simmer for 1 hour, stirring occasionally.
2. 2 Stir wine into soup; simmer for 2 hours, stirring occasionally.
3. 3 Stir in shrimp; cook until shrimp are opaque, about 3 minutes. Serve immediately with bread.

By NewMexicoMama

Ingredients

• ✓ bread
• butter
• olive oil
• onion
• beef broth
• sherry
• thyme
• salt
• pepper
• provolone cheese
• swiss cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
3. 3 Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on a rimmed sheet pan.
5. 5 Broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Lori Levin

Ingredients

• ✓ bread
• butter
• olive oil
• onion
• garlic
• salt
• black pepper
• brown sugar
• thyme
• port wine
• beef stock
• swiss cheese
• parmesan cheese

Instructions

1. 1 Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic; season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
2. 2 Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.
3. 3 Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.
4. 4 Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.
5. 5 Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.

By Leah Thompson

Ingredients

• ✓ bread
• butter
• yellow onion
• sugar
• garlic
• cooking sherry
• beef broth
• salt
• thyme
• bay leaf
• gruyere cheese
• emmental cheese
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a large, heavy pot over medium-high heat. Add onions; cook and stir until translucent, about 10 minutes.
3. 3 Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and caramelized, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
4. 4 Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
5. 5 Transfer onions into a slow cooker and pour in beef broth. Season with sea salt; stir in thyme and bay leaf.
6. 6 Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
7. 7 Preheat the oven broiler about 10 minutes before serving. Set an oven rack about 8 inches from the heat source. Arrange bread slices on a baking sheet; broil until toasted, 1 to 2 minutes per side.
8. 8 Lightly toss Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl.
9. 9 Fill oven-safe soup crocks 3/4 full with onion soup and float a bread slice in each bowl.
10. 10 Top each with about 2 tablespoons cheese mixture.
11. 11 Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

By Chandrav

Ingredients

• ✓ bread
• pepper
• salt
• red pepper flakes
• cabbage
• tomato
• celery
• green bell pepper
• carrot
• cumin seed
• cumin
• oregano
• chili powder
• water
• egg
• onion
• garlic
• water
• beef bouillon cube
• ground beef

Instructions

1. 1 Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
2. 2 Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
3. 3 Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

By Beatrice Goldiano

Ingredients

• ✓ bread
• swiss cheese
• pepper
• salt
• cajun seasoning
• parsley
• paprika
• garlic
• vegetable broth
• red wine
• beef broth
• celeriac
• sweet onion
• butter
• olive oil
• butter
• salt
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. 2 Heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and saute until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. 3 Preheat the oven broiler.
4. 4 Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. 5 Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

By Cassandra

Ingredients

• ✓ bread
• mango
• basil
• romano cheese

Instructions

1. 1 Preheat the broiler.
2. 2 Arrange French bread slices in a single layer on a large baking sheet. Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted. Remove from heat.
3. 3 In a medium bowl, mix mango and fresh basil.
4. 4 Top each bread slice with equal amounts of the mango and basil mixture. Sprinkle with Romano cheese, adjusting the amount to taste.
5. 5 Return topped bread to broiler. Broil 2 to 3 minutes, or until the cheese is melted and lightly browned. Serve hot.

By Justin Aleo

Ingredients

• ✓ bread
• mayonnaise
• parmesan cheese
• garlic powder

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Mix together mayonnaise, Parmesan cheese, and garlic powder in a medium bowl until thick and well combined.
3. 3 Slice loaf in half lengthwise and spread the cut-side of each piece with mayonnaise mixture. Place halves on a medium baking sheet.
4. 4 Cook under the preheated broiler until mayonnaise mixture is bubbling and golden brown, 2 to 5 minutes; check frequently to avoid burning.

By DOODLE BUG72

Ingredients

• ✓ bread
• olive oil
• garlic salt
• tomato
• cheese blend

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Arrange the slices of bread in a single layer on a baking sheet. Mix together the olive oil and garlic powder in a cup or small bowl. Brush onto the slices of bread. Cover each piece of bread with tomato slices, then sprinkle with as much cheese as you like. Drizzle just a bit of the olive oil over the cheese.
3. 3 Broil for 3 to 5 minutes, until cheese is melted and bread is toasted. Make sure you keep an eye on it - it doesn't take long!

By KCANDDAVID

Ingredients

• ✓ bread
• olive oil
• pesto
• mozzarella cheese
• chicken breast

Instructions

1. 1 Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
2. 2 Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
3. 3 Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

By Michelle

Ingredients

• ✓ bread
• butter
• garlic powder
• parsley
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a small saucepan over medium heat; stir in garlic powder and dried parsley.
4. 4 Place bread slices on a medium baking sheet. Using a basting brush, brush bread generously with melted butter mixture.
5. 5 Bake in the preheated oven until lightly toasted, about 10 minutes.
6. 6 Sprinkle bread with mozzarella cheese and any remaining butter mixture. Continue baking until cheese is melted and bread is lightly browned, about 5 minutes.

By Noelle C

Ingredients

• ✓ bread
• extra virgin olive oil
• basil pesto
• provolone cheese
• prosciutto
• roasted red pepper

Instructions

1. 1 Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
2. 2 Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

By Carapelli Olive Oil

Ingredients

• ✓ bread
• butter
• pesto sauce
• provolone cheese
• tomato
• american cheese

Instructions

1. 1 Spread butter on one side of a slice of bread and place it, buttered side down, into a nonstick skillet over medium heat.
2. 2 Spread 1/2 of the pesto sauce on the unbuttered side of the bread. Stack provolone cheese, tomato, and American cheese on top of pesto, in that order.
3. 3 Spread remaining pesto sauce on second slice of bread. Place it pesto side down onto sandwich in the pan. Butter the top side of bread.
4. 4 Gently fry sandwich, flipping once, until both sides are golden brown and cheese has melted, about 5 minutes per side.

By RASSA2

Ingredients

• ✓ bread
• tomato
• basil
• mozzarella cheese
• olive oil
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
2. 2 Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.

By Julia Monroe

Ingredients

• ✓ bread
• butter
• parmesan cheese
• parsley
• garlic powder

Instructions

1. 1 Mix butter, Parmesan, parsley, and garlic powder together in a bowl until well combined.
2. 2 Arrange bread slices on a large baking sheet; spread with seasoned butter. Place the baking sheet in the freezer until bread is frozen solid, about 1 hour. Transfer bread to a resealable plastic freezer bag and store in the freezer until needed.

By cook205

Ingredients

• ✓ bread
• garlic
• olive oil
• butter
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice the tops off of garlic heads, so the tip of each clove is exposed. Place garlic heads, cut-sides up, on a baking sheet; drizzle tops with olive oil.
3. 3 Bake in the preheated oven until garlic is soft, about 30 minutes.
4. 4 Set the oven to broil.
5. 5 Slice bread loaf in half horizontally; place cut-side up on a baking sheet.
6. 6 Squeeze garlic cloves from their skins into a medium bowl. Stir in butter, Parmesan cheese, and parsley until well blended. Spread onto the cut sides of bread.
7. 7 Broil bread until toasted, about 5 minutes.

By Dana

Ingredients

• ✓ bread
• olive oil
• sweet red pepper
• garlic
• tomato
• basil
• onion
• balsamic vinegar

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
3. 3 In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.

By Nancy Aigeldinger

Ingredients

• ✓ bread
• balsamic vinegar
• olive oil
• strawberry
• thyme
• goat cheese
• salt
• pepper

Instructions

1. 1 Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
2. 2 Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
3. 3 Combine strawberries and thyme in a small bowl and set aside.
4. 4 Grill bread on the preheated grill until browned, about 3 minutes per side.
5. 5 Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

By John Mitzewich

Ingredients

• ✓ bread
• butter
• garlic
• olive oil
• oregano
• salt
• pepper
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cut loaf into ten 1-inch slices.
3. 3 Mix butter, garlic, oil, oregano, salt, and pepper together in a bowl; spread butter mixture on one side of each slice of bread; arrange bread slices, butter-side up, in a single layer on a baking sheet.
4. 4 Cook under the preheated broiler until slightly brown, checking frequently so they do not burn, about 3 minutes.
5. 5 Top bread slices with cheese and return to broiler until cheese is slightly brown and melted, about 2 minutes.
6. 6 Serve hot.

By Clair

Ingredients

• ✓ bread
• butter
• parmesan cheese
• garlic salt
• rosemary
• basil
• thyme
• garlic powder

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Mix butter, Parmesan, garlic salt, rosemary, basil, thyme, and garlic powder together in a small bowl. Spread 1/2 of the mixture onto each piece of French bread. Sprinkle with additional Parmesan cheese if desired. Transfer bread, seasoned-side up, to a medium baking sheet.
3. 3 Bake in the preheated oven until the edges are very lightly browned, 10 to 12 minutes.

By Sarah

Ingredients

• ✓ bread
• butter
• olive oil
• garlic
• garlic powder
• parsley
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined.
3. 3 Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil.
4. 4 Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.

By Margaritas On The Rocks

Ingredients

• ✓ bread
• tomato
• sweet onion
• olive oil
• oregano
• basil
• parsley
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine tomatoes, onion, olive oil, oregano, basil and parsley in a medium bowl. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
3. 3 Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

By Alison

Ingredients

• ✓ bread
• garlic
• cherry tomato
• rosemary
• olive oil
• red pepper flake
• salt
• lardo
• pink peppercorn

Instructions

1. 1 Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt; mix well. Refrigerate tomato mixture for 1 hour.
2. 2 Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.

By Aldo

Ingredients

• ✓ bread
• garlic
• tomato
• ricotta salata
• olive oil
• balsamic vinegar
• red onion
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
2. 2 Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
3. 3 Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.

By KSANFORD

Ingredients

• ✓ bread
• sweet onion
• garlic
• black olive
• olive oil
• oregano
• basil
• parsley
• tomato
• feta cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange the bread slices in a single layer on a baking sheet. In a bowl, mix the onion, garlic, olives, 2 tablespoons olive oil, oregano, basil, and parsley. Gently toss in the tomatoes. Top bread slices with the tomato mixture. Sprinkle with feta cheese and Parmesan cheese. Drizzle with remaining olive oil.
3. 3 Bake 10 minutes in the preheated oven, or until cheese is melted and bread is lightly toasted.

By Becca

Ingredients

• ✓ bread
• olive oil
• tomato
• basil
• parmesan cheese
• garlic
• balsamic vinegar
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Brush bread slices on both sides lightly with 1 tablespoon oil and place on large baking sheet. Toast bread until golden, about 5 to 10 minutes, turning halfway through.
3. 3 Meanwhile, toss together tomatoes, basil, Parmesan cheese, and garlic in a bowl.
4. 4 Mix in balsamic vinegar, 2 teaspoons olive oil, kosher salt, and pepper.
5. 5 Spoon tomato mixture onto toasted bread slices.
6. 6 Serve immediately and enjoy!

By Kathy Bias

Ingredients

• ✓ bread
• olive oil
• mushroom
• green onion
• garlic
• salt
• black pepper
• parsley
• tomato
• balsamic vinegar
• mozzarella cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet in a single layer.
2. 2 Broil bread in the preheated oven until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove from the oven and place the baking sheet onto a wire rack. Keep the broiler on.
3. 3 Heat olive oil in a skillet over medium heat. Add mushrooms, green onions, garlic, salt, black pepper, and parsley; cook and stir until mushrooms are soft and juicy, about 5 minutes. Remove from the heat.
4. 4 While the mushrooms are cooking, mix tomatoes and balsamic vinegar together in a bowl.
5. 5 Top each toasted bread slice with mushroom mixture, then spread tomato mixture over top and sprinkle with mozzarella cheese.
6. 6 Return to the oven and broil until heated through and cheese has melted, about 5 minutes.

By Delray