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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.
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?
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!
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!
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!
Jaime Baeza says
I made this over the weekend…it was awesome!! I will definetely be adding this to my go-to recipes! Thanks!