Sunday, March 4, 2012

Bloomin Onion Bread - Try it!

Bloomin' Onion Bread is a flavor stuffed wonder much like the Bloomin' Onion 
from The Outback Steakhouse.
This recipe has been adapted from one given to me by one of my clever nieces.
 It's a keeper! Try it, you'll like it.

The hardest part is slicing that tough-textured sourdough bread.  One direction was fine, but when I went cross-wise - it was hard to keep it together.  Sourdough is forgiving - it didn’t tear or crumble. 

When all is said and done - you just don't notice the slightly uneven cuts. It's the gooey melted cheese sinking into the onion/sesame seed/butter saturated bread cubes.  This is an out-of-the-ordinary type of appetizer or a great way to serve bread along side a hot bowl of soup. 


1 unsliced loaf (round is preferable) sourdough bread - mine was square.
1 pound Monterey Jack cheese, thinly sliced
2 T. melted Butter
1/2 cup finely sliced Green Onion, with tops
2-3 tsp Sesame seeds


Cut the bread lengthwise and widthwise - withOUT cutting through the bottom crust. 

Place on a foil-lined baking sheet. 

Insert cheese 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.  Bake 10 more minutes, or until cheese is melted.

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