Thursday, September 13, 2012

Bloomin' Onion Bread~ Oh yeah...

via source 

Get ready for belly rubbin goodness! This is so incredibly simple, but tastes likes it should have taken forever!! I've used it as the appetizer of choice at my M-I-L's the past 2 times now! I'll be doing it with company coming this weekend too!

Line a cookie sheet with foil, after cutting the bread place it on it...then continue....

Sourdough Round: Use a serrated knife to cut it {it's very giving!}, but make sure not to cut through the bottom {see picture above}
Monterrey Jack cheese ~I used a block and took think slices off of it, but I wonder if you could use shredded!?~I bet it would work just as good!! Place it between all the cuts
Green Onions ~ 1/2 Cup thinly sliced {I mixed these in the butter after I melted it}
Butter ~ I used 1 1/2 cups (this can vary~ I liked the bottom of the sourdough to be gooey all the way to the very bottom! {Just like our "bottom" will feel it!}
Pour it all over the bread, poke the onions between the cuts a bit and then it's ready to pop in the oven.
Cover with foil, bake at 350 for 15-20

There ya have it!! Super simple and so good!!!


  1. OMG YUM!!!!!! Gonna have to try this for sure! Bread, cheese, butter, green onions...what's not to love?!

  2. I definitely have to try this. It sounds amazing.

  3. WOWZA! Looks delish...

  4. HA! Love it - am definitely gonna try it! Seeing as though I'm breastfeeding and eating like a PACK of horses, my 'bottom' probably won't feel the difference! Mmmmmm! Pure buttery yumminess!!