Monday, February 24, 2014

BLOOMING ONION BREAD


I'm always on the hunt for a side that is delicious and perfect for bringing along to dinner get togethers. My new obsession? Blooming onion bread! Do you know what I love about it? The combinations are endless - The original recipe I found used plain sourdough but I love to mix it up with whatever is fresh and warm when I hit up the bakery section of the grocery store. Last time I made it rosemary and sea salt made the cut. I can't wait for you to try it!

1 whole unsliced loaf bread
12-16 ounces Monterey Jack cheese sliced thin into small piece. Heck, use shredded!
1/2 cup butter, melted
1/2 cup finely diced green onion

Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Then enjoy!

Adapted from original recipe at the girl who ate everything.
xoxo melissa

1 comments:

melissa rohr said...

um so I'm drooling. Thanks.