Forgot to stop by bakery for 2 loaves of Italian bread for a lasagne dinner party, but had purchased a package of large croissants that day at the local Costco. Running low on time I just used the 16 huge croissants. Instead of trying to slice those soft croissants and then spread the usual softened butter garlic mix on them, I just piled them up on a cookie sheet, and drizzled a melted, liquid version of the butter/garlic mixture over all. Got more compliments on this danged concoction, than any bread I've ever served before!
1Combine olive oil, butter, and garlic in a small sauce pan. Heat over low heat for about 10 minutes to melt butter and oil together and infuse with garlic. Keep heat low so butter and garlic don't burn.
2Add Lipton onion soup mix to oil/butter mixture and stir until well blended and all lumps are gone. Remove pan from heat.
3Line a rimmed large cookie sheet with foil. Place a layer of bread on the sheet. (You can leave croissants whole.) Brush or drizzle oil/butter mixture over bread.
4Add another layer of bread, overlapping slices, but not stacking them. Brush or drizzle more oil/butter mixture over second layer until all gone.
5Cover bread with foil and crimp edges to seal. Bake in 350 degree oven for about 15-20 minutes.
6All steps except baking can be done up to several days in advance, or can be frozen for up to a month. This recipe is very flexible, so adjust garlic, etc. to taste, and be as generous or skimpy as you wish with the oil/butter mixture over the bread. Also, you can leave out the butter and use an additional 1/2 cup of oil for a more heart-healthy version.