Type what you have

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
• 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
• 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
• 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
• 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
• luncheon meat
• cheddar cheese

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Place the three slices of bread onto a baking sheet. Stir together the luncheon meat and Cheddar cheese in a bowl. Press the meat and cheese mixture on top of each slice of bread.
3. 3 Broil in the preheated oven until the sandwiches are hot and the topping is beginning to brown on top, 3 to 5 minutes.

By Elaine E

Ingredients

• ✓ bread
• butter
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice off crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices into small cubes. Sprinkle with garlic salt. Arrange cubes on an ungreased cookie sheet.
3. 3 Bake in the preheated oven until browned, about 15 minutes. Let cool completely, then store in a covered container or plastic bag.

By Carol

Ingredients

• ✓ bread
• butter
• cheddar cheese

Instructions

1. 1 Preheat air fryer to 380 degrees F (175 degrees C).
2. 2 Spread 1/2 teaspoon butter on each slice of bread. Place 1 slice of bread, butter side down in the air fryer. Top with 2 slices cheese. Place 2nd slice of bread, butter side up, over cheese.
3. 3 Air-fry until golden brown, 3 to 4 minutes. Flip sandwich over and air-fry an additional 1 to 2 minutes.

By Yoly

Ingredients

• ✓ bread
• mayonnaise
• cheddar cheese

Instructions

1. 1 Spread one bread slice with mayonnaise. Place bread, mayonnaise-side down, onto a hot skillet. Add cheese slices. Spread the remaining bread slice with mayonnaise and place on top of the cheese with the mayonnaise facing up.
2. 2 Cook until lightly browned on one side. Flip over and cook until cheese is melted.

By Hellmann's

Ingredients

• ✓ bread
• peanut butter
• lettuce
• mayonnaise

Instructions

1. 1 Spread 1 slice bread with peanut butter; place lettuce on top. Spread remaining 1 slice bread with mayonnaise; place on top lettuce, mayonnaise-side down, to make a sandwich.

By Jackie

Ingredients

• ✓ bread
• olive oil
• spinach
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Brush lighter sides of toast with olive oil; place onto the prepared baking sheet, oiled-sides-down.
3. 3 Spoon creamed spinach on toast slices, spreading all the way to the edges; sprinkle with Parmigiano-Reggiano cheese.
4. 4 Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is lightly browned, about 2 minutes more.

By John Mitzewich

Ingredients

• ✓ bread
• butter
• peanut butter
• fruit jam

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Lightly spread butter on one side each bread slice; spread peanut butter on 1 bread slice, unbuttered side, and jam on remaining 1 bread slice, unbuttered side. Press sandwich together to enclose peanut butter and jam, buttered-sides out.
3. 3 Remove and discard crusts; seal all sides using a fork.
4. 4 Air-fry sandwich in the preheated air fryer until golden brown, about 5 minutes, flipping halfway through.

By Annie Campbell

Ingredients

• ✓ bread
• butter
• egg
• salt

Instructions

1. 1 Cut a circle in the center of bread with a cookie cutter. Brush melted butter on both sides of bread.
2. 2 Heat a small skillet over medium heat. Add bread and cook until golden brown, about 2 minutes. Flip, then crack egg into the hole. Cook until egg is set on the bottom, about 1 minute; season with salt. Cover, reduce the heat to low, and cook until egg white is completely set, 3 to 4 minutes.

By Cassie

Ingredients

• ✓ bread
• butter
• salt
• black pepper

Instructions

1. 1 Preheat grill to medium.
2. 2 Slice loaf lengthwise without cutting completely through the bread. Spread half of the butter on inside surfaces; season with salt and pepper. Coat the outside of the bread with remaining butter; season with salt and pepper.
3. 3 Place loaf cut-side down on the grill; toast until browned, checking often, 3 to 5 minutes. Close loaf using tongs. Grill surface until crispy, checking often, 3 to 5 minutes per side.
4. 4 Transfer loaf to a cutting board using tongs; slice into 10 diagonal slices.

By FrackFamily5 CACT

Ingredients

• ✓ bread
• beef frankfurter
• american cheese
• butter

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Take 1 slice of bread and spread 1 teaspoon of butter on one side. Turn the bread over and place a slice of cheese on the bread.
3. 3 Place a frankfurter diagonally on the cheese. Fold bread corner to corner around the frankfurter. Insert a toothpick to hold together. Repeat steps for the remaining frankfurters.
4. 4 Bake in a preheated oven for 20 to 30 minutes or until golden brown.

By Krista tank

Ingredients

• ✓ bread
• sweet onion
• tuna
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly.
3. 3 Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
4. 4 Bake in a preheated oven for 10 minutes.

By P Kelly

Ingredients

• ✓ bread
• peanut butter
• honey
• butter

Instructions

1. 1 Combine peanut butter, honey, and butter in a small bowl until smooth; spread on 1 bread slice. Top with remaining bread slice.

By Denise McCabe

Ingredients

• ✓ bread
• spread
• mixed herbs
• garlic powder

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine all ingredients except bread in small bowl. Arrange bread on baking sheet; spread with herb mixture.
3. 3 Broil until golden, about 2 minutes.

By Country Crock

Ingredients

• ✓ bread
• butter
• egg
• cheddar cheese

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire.
2. 2 Preheat a Hobo Pie toaster over hot coals, 2 to 3 minutes.
3. 3 Spread butter onto bread slices; place 1 bread slice, buttered-side down, in the preheated toaster. Crack egg onto bread slice; break yolk. Top with cheese slice and remaining bread slice, buttered-side up.
4. 4 Close the toaster; place into coals. Cook until bread has browned nicely on both sides, turning frequently, 3 to 4 minutes.

By Natural Chef Michelle

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut bread into 1-inch thick slices, without cutting all the way through the loaf. Combine butter, Parmesan cheese, garlic powder, and parsley in a small bowl; spread between bread slices and over top of loaf. Wrap loaf in aluminum foil, leaving top partially uncovered.
3. 3 Bake in the preheated oven until butter melts and bread toasts, 15 to 20 minutes.

By amberfoy1

Ingredients

• ✓ bread
• pineapple
• sugar
• egg
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place bread cubes in a 2-quart baking dish. Stir in pineapple, sugar, eggs, and melted butter until combined. Cover baking dish with aluminum foil.
3. 3 Bake in the preheated oven until puffed and golden brown, about 1 hour.

By Denise Delong Beecher

Ingredients

• ✓ bread
• mayonnaise
• deli ham
• provolone cheese
• red bell pepper

Instructions

1. 1 Spread mayonnaise onto one side of each bread slice. Layer ham, provolone cheese, and roasted red bell pepper onto one slice, then top with the remaining slice, mayonnaise-side down.
2. 2 Heat a grill pan over medium heat. Place sandwich onto the hot pan. Place another heavy pan onto the sandwich, then add two heavy cans to the top pan. Press down on the cans to compress the sandwich. Reduce the heat to medium and cook for 3 to 4 minutes. Flip the sandwich, replace the pan and cans, and cook until cheese is melted, 3 to 4 more minutes.

By Jacquita

Ingredients

• ✓ bread
• basil
• tomato
• mozzarella cheese
• red pepper flakes
• balsamic vinegar

Instructions

1. 1 Slice loaf of bread in half lengthwise. Layer basil, tomato slices, and mozzarella cheese between two halves bread. Cut into four sandwiches.
2. 2 Stir balsamic vinegar and pepper flakes together in a small dish; use as a dipping sauce.

By Melissa Rapoza Fragoza

Ingredients

• ✓ bread
• bacon grease
• egg
• salt
• black pepper

Instructions

1. 1 Melt bacon grease in a nonstick pan over low heat.
2. 2 Cut a 2-inch hole in the center of bread slice; place in the hot skillet and cook until lightly toasted, about 2 minutes. Flip bread and crack egg into the hole; season with salt and pepper. Continue to cook until egg is cooked and mostly firm; flip again and cook 1 minute more. Serve immediately.

By rosburn

Ingredients

• ✓ bread
• butter
• apple
• eggnog
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
2. 2 Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
3. 3 Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
4. 4 Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

By Esther Y Smith

Ingredients

• ✓ bread
• bacon
• lettuce
• tomato
• mayonnaise

Instructions

1. 1 Gather all ingredients.
2. 2 Cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
3. 3 Arrange cooked bacon, lettuce, and tomato slices on one slice of bread. Spread mayonnaise on the other slice of bread.
4. 4 Close to make a sandwich.

By MOTTSBELA