Bloomin’ Onion Bread

After making the Cheddar Bacon Ranch bread, I seen this Bloomin’ Onion Bread.  Of course I had to make it,  my belly told me to and I listen to my belly 😉

I really liked both breads as they were but, if I were to make it again (which I will) I would make the Cheddar Bacon Ranch bread and add the green onions and poppy seeds to the butter/ranch mixture.  I think that would be an awesome bread!  That way you get the best from both recipes.

Oh I think I would add another tablespoon of the ranch dressing too.  I like it ranchy 🙂  Funny little story here.  My computer has autocorrect spelling on it.  It typed raunchy for ranchy…really computer?  Where is your mind at?!  Ha! 😉

Bloomin’ Onion Bread

1 unsliced loaf sourdough bread
8-12 oz. sliced monterey jack cheese
1/2 c. butter, melted
1/2 c. green onion
2 t. poppy seeds

Thinly slice your green onions.

Using a bread knife, cut the bread about an inch from the bottom crust. Cut in both directions, about an inch apart.  Preheat oven to 350 degrees.

Place slices of cheese in between cuts.

Combine butter, onions and poppy seeds.  Drizzle over the bread.  You will want to gobble it down at this point but, we’re almost through!

Wrap in a foil tent and bake for 15 minutes.  Unwrap and bake an additional 10 minutes or until cheese is melted.

Like the last bread, I also served this with some ranch dressing on the side.  It will be gone in no time!  Enjoy it while it lasts 🙂

Original recipe here.

Have a great week y’all!