Bloomin’ Onion Bread

Helga Glaesel de BlandingNovember 28, 2012

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Got friends coming over? Try this bloomin’ onion bread. You’ll prepare it in a flash and your friends will love it. It’s better if you use sourdough bread to really get the “blooming” effect. We don’t have sourdough bread available at the bakery in Guatemala, so I used a country style round bread, and it worked just fine. I used a small serrated knife to help me cut the bread when I had to do the second part. I think I would have made a tragic mess out of that loaf if I had used the regular bread knife.

If you’re having more than 4 friends over, make at least 2! Trust me, they will be gone quicker than you think.

This recipe can be the base for you to use your creativity and add different ingredients such as, cheddar cheese and bacon instead of just mozzarella and onions. How about individual portions using small round breads? I’ll be experimenting with these ideas over the holidays, I have a ton of family get togethers coming up. (yikes)

Helga

Bloomin’ Onion Bread

Recipe adapted from The Girl Who Ate Everything

Ingredients:
1 unsliced loaf sourdough bread (or any round country style bread)
1 lb. shredded mozzarella cheese
½ cup butter, melted
½ cup finely diced green onion
2 teaspoons poppy seeds
salt and pepper to taste

Directions:

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. Tip! Use a serrated knife.
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 the bread and bake 10 more minutes, or until cheese is melted.