Bloomin Onion Bread

Bloomin Onion Bread

So I have been experimenting with a few recipes for my upcoming Mummies Night Out (only 3 spots left!!)  I want to make sure everything is delicious and that my party guests leave feeling spoiled rotten and full!

I made this yummy recipe several weeks ago and my family went crazy for it.  I found the recipe over at  See Jane in the Kitchen and she had found it over at The Changeable Table, a blog I also enjoy.

Bloomin Onion Bread

This one is going on the menu for sure!

How can any combination of bread, cheese and butter be anything but wonderful!

I pulled this out of the oven and set it on the counter and we dug in!  It never even made it to the table.

I did learn a few tricks in making this bread though.

First – buy a good quality artisan, style bread.  You want a bread with a crisp, firm, hard  crust.  You want the bread to be a nice firm, denser style of bread.

I originally bought a loaf of store baked sourdough bread at Winco and this bread was way too soft.  It basically fell apart when I cut it. This is what I ended up with – a mess!

Bloomin Onion Bread

The second loaf worked perfect.  You cut the bread into cubes without cutting all the way through the bottom crust to create little tall squares of bread.

Bloomin Onion Bread

You then fill those openings with Monterey Jack cheese  – yum!
Bloomin Onion Bread

Cover the whole thing with a mixture of butter, green onion and poppy seeds.

Bloomin Onion Bread

Wrap it up nice and good in foil, place on a cookie sheet and pop it into the oven.  About 15 minutes later or once the cheese is all melted and gooey it is ready to eat.  Please wait a few minutes so you don’t totally burn your mouth.  You are not going to want to wait but please do.  I can not be held responsible for any cheese burns in your mouth if you don’t wait!

Bloomin Onion Bread

Bloomin Onion Bread

Ingredients

  • 1 unsliced loaf of (round is preferable) sourdough bread
  • 1 pound Monterey Jack cheese, thinly sliced
  • 1/2 cup butter, melted
  • 1/2 cup finely diced green onion, including white part
  • 2-3 tsp poppy seeds

Instructions

    Directions:
  • Using a sharp bread knife cut the bread going both directions
  • Do not cut through the bottom crust
  • Places slices of cheese between cuts
  • Mix together butter, onion, and poppy seeds
  • Pour over bread
  • Wrap in foil the entire thing in foil and place on a baking sheet
  • Bake at 350 degrees for 15 minutes
  • Unwrap
  • Bake 10 more minutes, or until cheese is melted

Comments

  1. says

    I’ve never seen anything like this before. It beats all other garlic breads and cheese breads by a mile. Excellent and amazingly delicious idea.

  2. says

    Omg! What an awesome idea! I can’t believe this, I would have never thought to do this! I am definately going to try this. This will be perfect to take to my friends house when we get together for lunch!

  3. says

    Leigh Anne! I saw this yesterday, got up from the computer and went in and made one to go with our bbq chicken tenderloins for dinner last night. WOW! This is AMAZING!! Good thing I only made a half loaf! My One True Love and I devoured it!!
    Oh, and I called my sis in Vancouver, and told her I’m totally jealous that I don’t live closer to attend your Mummies Night out! I would LOVE to attend, but 3,000 miles is a bit excessive:)

  4. Melanee says

    This looks so good! I really want to give it a try. Do you think the no-knead bread that you posted would work well? I just made that and it was awesome!

  5. Carolyn says

    Amazing recipe! Just tried it last night for my girls night and everyone loved it! Thanks for another great recipe! You never fail to please! The girls also had an idea to try and make individual breads for people for Thanksgiving. I’ll be on the lookout for little sourdough rolls to give it a try!

  6. Barbara Harris says

    I have been making this for years-but a little differently. I use cheddar and swiss cheese. Mix butter, diced red onion, and one T. mustard and spread over top. Bake and enjoy!

  7. Cat says

    This is prob. a silly question, but how do you eat this? I am presuming it’s left on the table for others to cut but do they pull it apart or cut it?

  8. says

    You have so many great-looking recipes here, I hardly know where to start! Glad to have discovered your site. I came here from Valerie’s Attempt at Pondering blog.

  9. Joy says

    OK…so, I finally fixed this today for an afternoon New Year’s Eve celebration at my folks. It was a HIT! Because we loved garlic so much, I added some garlic powder to the melted butter and then poured the mixture over. No one could keep their hands off of it and all said to make it for the next family event! THANKS Leigh Anne!

  10. says

    I found the link to this post when I was reading the blog of a sister-in-law of a friend (you know how blog-hopping goes!) and I am IN LOVE! It look so delicious. I will be making this for sure. :)

  11. says

    Leigh Anne, I made this bread recently and it was so so so so so good! I hope you don’t mind, I’m going to write a post about it and will link to this one. Thanks for this great recipe :) — a new favorite!

  12. Anh Wood says

    I made this last year and it was a huge hit. I used pepper jack cheese instead since I like my food spicy. Awesome recipe and soooo easy. Great for when you have last minute guests.

  13. Valerie says

    Made this for Thanksgiving, and it was a huge hit! It is soooo good!

    I omitted the poppyseeds and used garlic flakes and a little garlic powder in the melted butter. Mmmmmm…..

  14. Barbara says

    This is soooo good. Also like to use this bread to make Cinnamom Roll Pulls and Cheddar Bacon Ranch Pulls that I found on Plain Chicken site. Going to have to make all of them again cause can’t decide which I like the best.

  15. Amber says

    You could probably use a “lower quality” bread boule/ loaf if you cut it up and let it go stale from the day before. I’ve found that stale bread is a lot easier to work with in recipes that add moisture. Think about a good garlic toast or anything with a breadcrumb topping. You want it to start out dry/ stale so you can infuse it with fat and seasonings.

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