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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:
Carrie says
This was so darn good. Thank you for sharing this recipe. I found you by the way of Pinterest.
Leigh Anne says
So glad you found me and that you liked it!! Hope you will visit often.
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.
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…..
Peggy Kays says
This the way I would make it. Sounds so good!
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.
Leigh Anne says
Love the idea of using pepper jack cheese. Will definitely try that next time.
lynn 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!