Bloomin’ Onion Bread

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January 25, 2013
Tara’s Tidbits®

The real key to this recipe is making sure you buy the right kind of sourdough bread. It should be crisp and firm, with a hard crust. (If the bread is too soft, all that cutting back and forth will make the whole thing fall apart.)

Bloomin’ Onion Bread is one of the most decadent appetizers I have ever eaten – and will absolutely be the hit of your next party! I mean, what could be better than the combination of artisan-style sourdough bread, melted cheese, butter and green onions? Nothing ;) - Tara



  • 1 unsliced loaf of sourdough bread with a firm crust
  • 12 ounces Monterrey Jack cheese, thinly sliced
  • 1/2 cup butter, melted
  • 1/2 cup finely diced green onion
  • 2 teaspoons poppy seeds


  1. Preheat oven to 350 degrees.
  2. Slice the bread both lengthwise and widthwise, being careful not to cut through the bottom crust. This can be a little tricky once you switch directions and start cutting the other way, but a firm-crusted bread will be forgiving.
  3. Insert cheese slices between cuts, and place bread in the middle of a large piece of aluminum foil, one that's big enough to enclose the bread from all sides.
  4. Combine melted butter, green onions and poppy seeds. Drizzle all over bread and into crevices.
  5. Wrap the bread in foil, folding over and sealing on top and sides; place on a temp-tations® Lid-It®. Bake for 15 minutes.
  6. Unwrap the bread and bake 10 more minutes, or until cheese is melted.
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