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Bloomin Onion bread is amazing! Bread covered in cheese and onions, then baked for a delicious, out of this world appetizer.
I made this yummy recipe several weeks ago and my family went crazy for it. But honestly, how can any combination of bread, cheese and butter be anything but wonderful! When I pulled the bloomin’ onion bread out of the oven and set it on the counter, everyone dug in! It never even made it to the table.
Tips for Making Blooming Onion Bread
Buy a good quality artisan, style bread. You want a loaf of bread with a crisp, firm, hard crust. If the loaf is too soft it will fall apart as you cut it.
Do not cut all the way through the bread, you want to leave the bottom of the loaf of bread intact.
Place slices of cheese in between the squares of bread. The more cheese the better.
Pour a mixture of butter, green onion and poppy seeds. over the top of the bread.
Wrap the loaf up nice and good in foil and place the bloomin’ onion bread on a cookie sheet and pop it into the oven at 375 degrees F. for 15 minutes. Remove foil and bake for another 15 minutes or until cheese is completely melted.
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!
Check out more delicious appetizer recipes:
Some of my favorite kitchen tools to make BLOOMIN ONION BREAD:
PYREX BOWLS – I love my Pyrex bowls and actually own a couple of sets. Perfect for mixing or serving.
SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
Bloomin Onion Bread
Ingredients
- 1 loaf of Artisian bread round and with a hard crust.
- 1 lb. 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 all the way through the bottom crust.
- Places slices of cheese between cuts
- Mix together butter, onion, and poppy seeds
- Pour over bread
- Wrap in loaf in foil and place on a baking sheet
- Bake at 350 degrees for 15.
- Remove foil and bake another 10-15 minutes or until cheese is completely melted.
Nutrition Facts:
Melissa Winter says
This is fantastic, over the top! I like garlic in mine also.
Shiva mantra says
Oooo! This looks so good!
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.
Craig says
Yum! I have this ready to be thrown into the oven for tonights NYE celebration with chives and sea salt!!
Evan says
This is so easy even I could do it haha…off to the store to get supplies =)
Has anyone tried it with sharp cheddar cheese?
Leigh Anne says
I haven’t done it with sharp cheddar but I bet it would be great – fun to meet you today at Thriftway!