5 garlic panade Recipes

thickly sliced yellow onions , a sweet variety if possible (about 6 cups), mild-tasting olive oil, garlic cloves, thinly sliced, salt, green swiss chard , thick ribs removed and cut into 1-inch-wide ribbons, water , as needed, day-old chewy peasant-style bread , cut into rough 1-inch cubes (8 to 10 cups), chicken stock (or another flavourful stock) or 3 -4 cups vegetable stock (or another flavourful stock), fontina (a combination works well) or 6 oz gruyere (a combination works well) or 6 oz another melting cheese, coarsely grated (a combination works well)

white bread, crust removed , cut into 1/4-inch pieces, whole milk (i have used leftover buttermilk), montreal brand steak seasoning, garlic, mashed, salt, pepper, lean ground beef, kraft processed cheese slices, hamburger buns

country style crusty bread (about 12 oz) the chewier the better, olive oil, butter, yellow onions, chopped, mushrooms, sliced, garlic, minced, dry white wine, dried thyme, salt , or to taste, coarsely ground black pepper, frozen chopped spinach, thawed and squeezed dryy, swiss cheese, shredded (divided ), low sodium chicken or vegetable stock

olive oil, onion, diced, garlic cloves, minced, diced tomatoes with juice, chicken broth, brown sugar, bay leaf, star anise, red pepper flakes, oregano, thyme, thickly cut day-old bread, white beans, parmesan cheese, shredded, plus extra for garnishing, salt, pepper