Oliveonionbread Recipes

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ONION BREAD II



Onion Bread II image

Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.

Provided by Claudia Grimaldi

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h50m

Yield 12

Number Of Ingredients 10

1 (.25 ounce) package active dry yeast
2 tablespoons white sugar
1 ½ cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons shortening
1 tablespoon minced onions
½ teaspoon dried oregano
3 ½ cups bread flour
½ onion
2 tablespoons butter, melted

Steps:

  • In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

Nutrition Facts : Calories 192.2 calories, Carbohydrate 31.8 g, Cholesterol 5.1 mg, Fat 4.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 402.5 mg, Sugar 2.4 g

GREEK OLIVE AND ONION BREAD



Greek Olive and Onion Bread image

This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

Provided by healthyfoodie

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 8

Number Of Ingredients 11

2 (.25 ounce) packages rapid rise yeast
½ cup warm water
2 tablespoons extra-virgin olive oil
2 large red onions, diced
7 cups bread flour
1 ½ teaspoons salt
½ teaspoon white sugar
¼ cup chopped fresh dill
¼ teaspoon garlic powder
2 cups pitted kalamata olives, chopped
1 ¾ cups warm water

Steps:

  • Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  • Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
  • Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  • Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

Nutrition Facts : Calories 579.8 calories, Carbohydrate 94.7 g, Fat 14.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 1.9 g, Sodium 993.5 mg, Sugar 2.2 g

OLIVE AND ONION BREAD



Olive and Onion Bread image

A rustic loaf with a variety of olives, red onions and fresh herbs

Provided by Marci

Categories     Bread

Time 50m

Number Of Ingredients 8

1 medium red onion
3/4 cup mixed pitted olives in oil
1/3 cup fresh chopped herbs
2 Tbsp extra virgin olive oil (plus more for drizzling)
2 tsp course salt
3 1/2 cups bread flour, up to 4 cups if necessary (plus more for kneading, increase slightly if using all purpose flour)
2 tsp yeast
1 cup fairly warm water (110 degrees fahrenheit)

Steps:

  • Cut onion in half and slice thinly. Saute in olive oil over medium-low heat until just softened.
  • Coursley chop olives and add to onion mixture. Remove from heat and allow to cool slightly. Stir in fresh chopped herbs.
  • In bowl of stand mixer with a dough hook, combine flour, salt and yeast. Add olive and onion mixture and combine. Add warm water all at once and start mixer at speed 2 and knead for about 3 minutes. If the dough continues to be sticky and is not coming away from the bowl clean, add more flour in small amounts until dough holds its shape and bowl edges are clean.
  • Continue to knead for about 1-2 more minutes until dough looks smooth.
  • Remove dough hook and drizzle olive oil over dough and roll around until dough is the shape of a ball and covered with oil. Cover the bowl with plastic wrap and a towel. Leave to rise in a warm place until dough has doubled in size.
  • Remove plastic wrap. Reserve wrap to cover the shaped dough. Punch dough down to remove air bubbles and gently knead on a lightly floured surface to form a ball. Cover with the reserved plastic wrap that has been sprayed or wiped with oil.
  • When dough is almost doubled in size again, place an oven safe pan of water in the bottom of the oven, below the bottom rack. Place a baking stone on the lowest rack of the oven and preheat to 400 degrees. When oven is ready, carefully remove the plastic wrap and slash the dough across the top in 2 or 3 lines with a very sharp knife.
  • Very carefully lift the dough and place on the hot stone. If you aren't using a stone, bake on an oiled baking sheet that has NOT been preheated.
  • Bake for approximately 35-40 minutes. Using a stone my reduce cooking time slightly. Bread is ready with well browned and makes a hollow sound when tapped.
  • Remove bread from stone or baking sheet to cool on a rack.

ONION & OLIVE BREAD



Onion & Olive Bread image

This a great rustic loaf that pares well with wine and cheese. Toss in some fruit and a good book.................................... Prep time includes rise time.

Provided by Diana Adcock

Categories     Yeast Breads

Time 4h

Yield 1 loaf

Number Of Ingredients 11

1 tablespoon dry active yeast
1/2 teaspoon sugar
1 cup water
4 1/2 cups unbleached flour
1 teaspoon salt
1/4 cup olive oil
1 cup pitted black olives, sliced (Kalmata if you can)
1 medium red onion, diced
1 -2 tablespoon cornmeal
1 teaspoon butter
1 cup shredded sharp cheddar cheese

Steps:

  • In a medium bowl combine the yeast, sugar and 1/4 cup warm water.
  • Let stand for 5 minutes.
  • In a large bowl combine the flour and salt.
  • Give it a quick mix and add the oil, olives, onions along with the remaining 3/4 cup water.
  • Mix until dough is evenly blended, around 3 minutes or so.
  • Turn out onto a lightly floured board and kneed for 10 minutes.
  • Place dough in a well oiled bowl, turn once and cover with plastic wrap or a clean towel and place in a warm spot until doubled, around 2 hours.
  • Sprinkle a pizza pan with the corn meal.
  • Punch down the bread dough, shape into a round shape, cover with a towel and let rise for 1 hour.
  • Preheat oven to 400 degrees.
  • Bake bread for 15 minutes at 400 degrees then reduce heat to 375 degrees.
  • Bake until bread sounds hollow when tapped on bottom and top is a golden brown color.
  • Brush with melted butter, top with shredded cheddar and bake for 5-7 minutes more.
  • Remove and let cool on a rack.

OLIVE LOAF



Olive Loaf image

Provided by Alton Brown

Categories     dessert

Time 2h10m

Yield 1 loaf

Number Of Ingredients 10

Vegetable oil spray
17 ounces all-purpose flour, approximately 3 1/2 cups
3 teaspoons baking powder
12 ounces pitted, roughly chopped mixed olives, approximately 2 cups
1/3 cup store bought or homemade Tapenade, recipe follows
2 large eggs, beaten
1/2 cup olive oil
1 cup whole milk
1 tablespoon honey
1 1/4 teaspoons kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
  • Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
  • Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
  • Remove the loaf from the pan and allow to cool on a rack before serving.
  • Tapenade:
  • 1/2 pound pitted mixed olives
  • 2 anchovy fillets, rinsed
  • 1 small clove garlic, minced
  • 2 tablespoons capers
  • 2 to 3 fresh basil leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
  • Yield: approximately 1 to 1 1/2 cups

SWEET ONION BREAD



Sweet Onion Bread image

Provided by Emeril Lagasse

Categories     dessert

Time 1h45m

Yield 1 loaf

Number Of Ingredients 48

2 tablespoons olive oil
2 cups diced onions
4 eggs, separated
1 cup butter
1/2 cup sugar
1/3 cup apple juice
1 teaspoon minced ginger
3 cups flour
4 teaspoons baking powder
1 teaspoon black pepper
1/2 teaspoon salt
1 cup milk
2 tablespoons olive oil
2 cups diced onions
4 eggs, separated
1 cup butter
1/2 cup sugar
1/3 cup apple juice
1 teaspoon minced ginger
3 cups flour
4 teaspoons baking powder
1 teaspoon black pepper
1/2 teaspoon salt
1 cup milk
2 tablespoons olive oil
2 cups diced onions
4 eggs, separated
1 cup butter
1/2 cup sugar
1/3 cup apple juice
1 teaspoon minced ginger
3 cups flour
4 teaspoons baking powder
1 teaspoon black pepper
1/2 teaspoon salt
1 cup milk
2 tablespoons olive oil
2 cups diced onions
4 eggs, separated
1 cup butter
1/2 cup sugar
1/3 cup apple juice
1 teaspoon minced ginger
3 cups flour
4 teaspoons baking powder
1 teaspoon black pepper
1/2 teaspoon salt
1 cup milk

Steps:

  • Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
  • Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
  • Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
  • Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.

OREGANO AND ONION BREAD



Oregano and Onion Bread image

Categories     Bread     Herb     Onion     Bake     Vegetarian     Vegan     Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups warm water (105°F; to 115°F.)
1 envelope dry yeast
1 teaspoon sugar
4 1/2 cups (about) unbleached all purpose flour
2 1/2 teaspoons salt
1/4 cup chopped fresh oregano
1 egg, beaten with 1 tablespoon water

Steps:

  • Heat oil in heavy small skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Remove from heat. Cool.
  • Pour 1 1/2 cups warm water into small bowl. Stir in yeast and sugar. Let stand until foamy, about 10 minutes.
  • Mix 4 cups flour and salt in large bowl. Stir in onion and any oil remaining in skillet. Add yeast mixture and oregano and mix well. Knead briefly in bowl just until dough comes together. Turn out dough onto generously floured surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls as necessary to keep dough from sticking, about 10 minutes.
  • Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  • Oil heavy large baking sheet. Punch down dough. Turn out onto floured work surface and knead briefly. Divide into 2 equal pieces. Shape each piece into smooth 6-inch round loaf. Place loaves on prepared baking sheet. Cover with kitchen towel. Let rise in warm draft-free area until double in volume, about 45 minutes.
  • Preheat oven to 450°F. Brush each loaf with some of beaten egg. Bake 10 minutes. Reduce oven temperature to 3509°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to racks and cool. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)

ONION BREAD



Onion Bread image

Delicious as a snack or as an accompaniment to dinner. I had it at a party, and had to play with the recipe until I could duplicate it. Great "comfort food"

Provided by Lightly Toasted

Categories     Yeast Breads

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 5

1 loaf bread dough (frozen or made from scratch, I use bread machine)
1/4 cup butter or 1/4 cup margarine
1 large bermuda onion, thinly sliced
3/4 cup parmesan cheese
2 tablespoons parsley

Steps:

  • Sauté onions in butter until limp and transparent, but not quite brown.
  • Set aside.
  • After dough has risen, roll out into rectangle, approx 18x22.
  • Add Parmesan cheese and parsley to onion mixture and stir to combine well.
  • Spread mixture over rolled out dough, to within 1 inch of edges.
  • Roll up, jelly roll style, moistening edge to seal.
  • Place seam side down, and bake at 350°F for approx 45 minutes.

Nutrition Facts : Calories 79.6, Fat 6.8, SaturatedFat 4.2, Cholesterol 18.8, Sodium 148.2, Carbohydrate 1.9, Fiber 0.2, Sugar 0.7, Protein 3.1

OLIVE-ONION CHEESE BREAD



Olive-Onion Cheese Bread image

This luscious cheese bread will have your guests reaching for more. The cheese, onions, and olives make this bread a delicious and flavorful appetizer. -Amy Voights, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 servings.

Number Of Ingredients 7

4 cups shredded part-skim mozzarella cheese
1 cup butter, softened
1 cup mayonnaise
8 green onions, thinly sliced
1 can (8 ounces) mushroom stems and pieces, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 loaf (1 pound) unsliced French bread

Steps:

  • In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture. , Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices.

Nutrition Facts : Calories 369 calories, Fat 28g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 590mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

OLIVE-ONION PUFFS



Olive-Onion Puffs image

Categories     Cheese     Olive     Onion     Appetizer     Broil     Quick & Easy     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 25

Number Of Ingredients 5

1 cup chopped pitted black olives, drained (about 4 ounces)
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
2 green onions, finely chopped
1 sourdough baguette, cut crosswise on slight diagonal into 1/2-inch thick slices

Steps:

  • Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tablespoon olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.

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From thecookingjar.com


NO KNEAD OLIVE BREAD: MAKE IT IN YOUR DUTCH OVEN
2020-04-16 Here's an overview of the process - see the recipe below for exact details: Mix and First Rise: Mix flour, salt, rosemary and yeast in a large bowl. Pour a mixture of olive oil and water over the dry ingredients and add the sliced olives. Stir the mixture with wooden spoon until all the dry flour is incorporated.
From panningtheglobe.com


SWEET VIDALIA ONION CORNBREAD • THE VIEW FROM GREAT ISLAND
2020-07-02 Blend in the cheese. In a separate bowl whisk together the eggs, buttermilk, and melted butter, mixing well to break up the eggs. Add the wet mixture to the dry, and mix just until completely combined and there are no dry streaks left (don't over beat.) Pour the batter into the skillet, over the onions.
From theviewfromgreatisland.com


GREEK OLIVE AND ONION BREAD - YUM TASTE
2015-02-17 Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft.
From yumtaste.com


BRAIDED ONION BREAD - 101 COOKBOOKS
Heat the olive oil over medium-high heat, and stir in the onions along with a generous pinch of salt. Saute, stirring regularly, until the onions get brown and caramelized - twenty minutes or so. Remove from heat, allow to cool, and then stir in the cheese and 1/4 cup of the sesame seeds.
From 101cookbooks.com


NO-KNEAD ONION BREAD - THE TOUGH COOKIE
2013-11-02 Transfer the onions to a heatproof bowl and leave to cool to room temperature. In a large bowl, mix together the cooled onions, flour, salt and yeast. Add the water and, using one hand, roughly mix most of the water into the dry ingredients. Add the remaining water to fully absorb the dry ingredients.
From thetoughcookie.com


THE EASIEST & TASTIEST NO KNEAD ONION BREAD LOAF
2020-03-13 Instructions. In a large bowl add in the flour, yeast, granulated onion and 2 tablespoon of dried onions, and salt. You need to make sure the bowl is at least 2 times the size as this will easily double in volume. Whisk to combine. Add in the water and mix with a wooden spoon – do NOT use a stand mixer.
From thekitchenwhisperer.net


BEST ONION FLATBREAD RECIPE - HOW TO MAKE ONION FLATBREAD
2022-01-04 Directions Heat oven to 500°F (if you can’t heat the oven this high without broiling, heat to 475°F). On lightly floured surface, shape pizza dough into 14-inch oval. Place on cornmeal-dusted or parchment-lined baking... In large bowl, toss onions, fennel, thyme, oil and 1/2 teaspoon each salt and ...
From goodhousekeeping.com


BREAD MACHINE ONION & OLIVE BREAD | RECIPELION.COM
"This savory Bread Machine Bread with Onion and Olive is artisan bread made right in your bread machine using staples like canned, sliced black olives, dehydrated onions, dried thyme and all-purpose flour. My family loves this bread machine bread so much so that my bread maker has never seen this much action! And this Bread Machine recipe for Onion & Olive Bread is not …
From recipelion.com


ONION BREAD GERMAN INSPIRED | HEARTY BREAD FOR LUNCH MEAT
2020-12-18 Baking of the Onion Bread German Inspired: Sift 2 teaspoons of flour mixed with 2 teaspoons of potato starch and lightly flour the breadbasket. Place the loaf with the seam on top into the basket, cover with a kitchen towel, and let it rise for 30 minutes. In the meantime place a fire-resistant bowl or pot with water on the bottom of the oven.
From theomaway.com


OLIVE AND ONION BREAD | RECIPE | ARTISAN BREAD RECIPES ... - PINTEREST
Jan 29, 2019 - A rustic loaf with a variety of olives, red onions and fresh herbs
From pinterest.ca


YOU MUST TRY THIS FAMOUS, NO-BAKE ONION BREAD RECIPE!
2016-01-18 This recipe has been adapted from the RAWvolution Cookbook. Famous Onion Bread. Makes 9 servings. Ingredients: 3 large yellow onions; ¾ cup flax seeds, ground in a high-speed blender; ¾ cup sunflower seeds, ground in a food processor; ½ coconut aminos (in place of soy-based Nama Shoyu) 1/3 cup organic extra virgin olive oil; pinch of sea salt; Preparation:
From davidwolfe.com


BLOOMIN ONION BREAD | RECIPE FROM LEIGH ANNE WILKES
2019-12-03 Pour a mixture of butter, green onion and poppy seeds. over the top of the bread. Wrap the loaf up nice and good in foil and place the bloomin’ onion bread on a cookie sheet and pop it into the oven at 375 degrees F. for 15 minutes. Remove foil and bake for another 15 minutes or until cheese is completely melted.
From yourhomebasedmom.com


BLOOMIN' ONION GARLIC BREAD (PULL APART BREAD) - CAFE DELITES
2018-12-24 Cut bread in a criss-cross pattern (just over 1-inch wide), without cutting all the way through. Place bread onto prepared baking sheet/tray. Combine butter, green onions and 1 tablespoon of parsley in a small bowl. Season with salt and pepper to your taste. Spoon garlic butter/onion mixture into bread cracks. Arrange cheese slices and shredded ...
From cafedelites.com


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