Bloomin’ Onion Bread
This Bloomin’ Onion Bread is one of my favorite party appetizers. How can you go wrong with bread, cheese, and butter sauce.
BLOOMIN’ ONION BREAD
My husband and I waited tables at Outback Steakhouse while we were in college and ate our share of Bloomin’ Onions. But the funny thing is we never actually ordered them.
If a table ordered a Bloomin’ Onion and canceled the order, the onion would sit in the window until another table ordered one which was usually just a matter of minutes.
But every once in a while there would be a lull where no orders would come in and the “Bloom” was pronounced “dead”, meaning it would not be served to customers, and all the servers got to eat it.
For some reason we always came to work starving so when this happened we ate our little hearts out.
I don’t know if there are other servers out there but I still have reoccurring nightmares where I’m in the weeds with all of my table – everyone needs a drink refill and all of my orders are wrong. I’m sooo happy when I wake up from that dream!
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.
OTHER BREAD RECIPES:
- Bloomin’ Pizza Bread
- Killer Artichoke Bread
- Taco Party Bread
- Calzone Pinwheels
- Ham and Cheese Sliders
Bloomin’ Onion Bread
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
- 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.
I’ve had this recipe saved in my bookmarks for easily over six years now and never got around to making it. I finally sat down and did it and it is amazing! Thanks so much for the recipe, my wife and I are in love with it.
Oh so delicious!
Thank you!
Just made this for the first time,didn’t cut bread right so some pieces fell out,need practice 😉 I used fresh mozzarella and provolone cheese and onions and butter only. It is awesome.
Oh so glad to hear!
I’m very disappointed that even though you have a print button it does not work. When I pressed it, it gave me a blank page.
I’m so sorry! It works for me. What browser are you using?
To print the recipe you need to select the 3 dots at the top right and select “open in browser “ from the drop down menu. Then go back to the print button.
I made this yesterday for a friend’s barbecue. It was amazing!!! Everyone at the barbecue came back for seconds, thirds…… they loved it. By the time the main course was ready, we were all full from eating so much bread! I’ll be making this again and again.
Thanks for a terrific recipe!
You’re welcome!
I am much older than most that I would assume follow food blogs, we just celebrated our 65th anniversary
but I still like to find new ideas, and I also have serving nightmares, never worked as a server but we had
a small mom-pop store in which we served sandwiches and small platters, that has been 30 some years
and I still have dreams of total confusion and chaos in the kitchen.
Oh my gosh! Isn’t it the worst!
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
Absolutely delicious! The bread was a little tricky to cut, but it is very forgiving and it is totally worth it! Everyone’s reaction when trying this bread was “WOW!” – I will definitely be making this time and time again, thank you!!
Yes, it’s a little tricky but yummy!
looks super delicious and beautiful. Can’t wait to experiment with this recipe 🙂
lovely
Looks awesome…just wondering if it would be fine to use the already shredded Monterey Jack cheese? I have a package in the fridge and need to use it up.
Sure! Of course!
wow! i want this now!
Even we germans LOOOOOOOOOOOVE it *-*
You had me with bread, butter and cheese! I love you for that with everyone giving up everything yummy. If rather be fat and happy and resign myself to never fitting in skinny jeans ever again. No tea and sympathy though, I will be comforted by your recipes lol.
Haha. I agree Sharon!
My Krogers has a counter with fresh baked bred bowles….I thought a couple of them , even one for the two of us…..sounds good to me….
what about adding garlic so you get that super yummy cheesey garlic bread sort of deal?
I love garlic on everything so yes, I think that would be great.
I have those dreams all the time!!! I wake up so panicked… then I remember its been years since I worked there. Glad I’m not the only one! Just found your website and I think my 10lbs lost is out the window haha
Sorry! I’m the devil, I know…
I haven’t tried this recipe but I think for those who feel a full loaf is too much then why not individual portions made of the large rolls?
Great idea Peggy!
I made this for a party and it was AMAZING! Gone in like 20 minutes.
Wow. Good to hear!
This recipe looks great i mad it so yummy
Terrific bread to serve with pork chili verde! My entire family ate it up. Thanks for the great recipe 🙂