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Blooming Onion Bread


Cheesey garlic and onion bread is served warm. It is so yummy you might just eat it all! Serve as a side or as an appetizer - there won't be any leftovers!

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Rate this recipe 4.6/5 (21 Votes)


  • 1 loaf sourdough bread, unsliced
  • 12 -16 ounces monterey jack cheese, thinly sliced
  • 1 ⁄2 cup butter, melted
  • 1 to 2 tablespoons garlic, minced
  • 1 ⁄2 cup green onion, finely diced
  • 2 teaspoons poppy seeds


Servings 6
Preparation time 10mins
Cooking time 35mins


Step 1

Preheat oven to 350°F.

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 melted butter, garlic, onion, and poppy seeds. Pour over bread. Wrap in foil; place on a baking sheet.

Bake for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is bubbling.

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