This is a good way to save leftover french bread.I prefer to have the soup a bit runny since a thicker consistency tend to become more of a gravy rather than soup.

This soup is really good when it is really cold outside. I am one of many cooks that see something in my head and I just throw stuff in a pot and see what happens. This is one of my keepers.

Every time I go to a restaurant I order the French onion soup. This recipe beats any baked onion French soup I have ever eaten. Enjoy!

I make this often at home. My husband and child love it.If you don't have sandwich bread, you can of course use french bread. If the soup is tepid, the bread will soak it up, so be sure to place the bread in hot soup, and place it in the oven immediately. Recipe by Anna.

Just love mushroom soup and had some bread that needed using.Bread when pureed is a good thickening agent.

Cheese melts beautifully, warming you up—perfect for a cold winter day.The origin of this recipeI came up with this dish because I had a lot of leftover bread crusts.

We don't always have French bread, so we always make this with sandwich bread at home. The flavors of onion and bacon make it absolutely delicious.About this recipeThis is a soup we often make at home. My husband and kids love it.

Ribollita it is!It takes time and patience... but the result is one of the most delicious dishes, rich in history.This is the story of a saltless bread created as a protest (Florentines refused to pay salt taxes to the Pisans), the story of using whatever vegetables the garden offered at this time of year, the story of making use of every ingredient, and the story of resourceful farmers.The bread soup is reheated in a skillet (preferably cast iron) with a little olive oil and maybe a piece of prosciutto rind. A drizzle of good olive oil is a must, along with some fresh onion.

I got tired of going to panera bread for soup and sandwich, so i copy cat there recipe with my ingredients

Growing here in central Florida we didn't always have a long cold winter. We did get coldsnaps. It usually consisted of grits and eggs, or oatmeal for breakfast. Then sandwich for lunchtime. For dinner homemade soup, chili, or dried beans with bread for dinnertime. Sometimes we had breakfast for dinner. Well it got a little cool so here is a tribute to my Mother. Thanks Mom.This recipe has good tips. If you are like us we have a tendency to put too much in a pot, that makes it not have a bit of everything you want in it. So step 2 has a build bowl set inside the pot for cooking the soup. When the bowl is full it's time to stop. Add fresh vegetables first and uncooked pasta. Bring to a boil 8 minutes covered turn off heat the residual heat will cook till tender. I left mine 40 minutes then added the canned vegetables, little smokies, and mushrooms.I do the bread in a pan instead of the oven. I am cooking this for 3 of my granddaughters and youngest daughter. So each one likes their toast different one crunchy, one soft, and believe it or not one likes it kinda over toasted.I am glad me and my Mother had a great relationship. I still remember on the morning she past I am glad she was up when I left to watch the grandchildren, that I, was able to say goodbye to her, 4 and a half hours before she past on....

I made this and it came out amazing better then panera

I love onion gratin soup! Why not try making it easily at home? (*^-^*)The story behind this recipeI wondered if I could make my favorite onion gratin soup at home (*^-^*).