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Tuesday, March 11, 2014

BLOOMIN ONION BREAD

2:09 AM

This naughty Bloomin’ Onion Bread has cheese stuffed in every crack and is cut just like the Bloomin’ Onion from Outback. My family loved this but really it’s enough to feed a small army. It’s a fun way to serve bread because everyone can just pull off a piece of cheesy onion bread. This would be a great appetizer or bread for a meal.
Ingredients

  • 1 unsliced loaf sourdough bread

  • 12-16 ounces Monterey Jack cheese, thinly sliced

  • 1/2 cup butter, melted

  • 1/2 cup finely diced green onion

  • 2 teaspoons poppy seeds


Instructions




  1. Preheat oven to 350 degrees.

  2. 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.

  3. 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.

  4. Unwrap the bread and bake 10 more minutes, or until cheese is melted.


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