CHEESY FRENCH ONION BREAD
You won't believe how easy this French Onion Pull-Apart Cheesy Bread from Delish.com is.
Categories French Onion Pull-Apart Cheesy Bread french onion soup caramelized onions pull apart breads mozzarella gruyere easy appetizers
Time 50m
Yield 8-10
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch boule, scoring an inch in both directions and making sure to not slice all the way through the bottom.
- In a large skillet over medium heat, melt 4 tablespoons butter. Add onions and season with salt and pepper. Cook until onions are very soft, stirring often, about 12 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add beef broth and cook until reduced, about 5 minutes more. Remove from heat.
- Melt remaining butter then stir in thyme. Brush butter mixture all over bread, making sure to get inside the crosshatches; then stuff onions, gruyere and mozzarella into crosshatches.
- Bake until cheese is melty and bread is toasted, about 20 minutes. Let cool for at least 5 minutes before serving.
CARAMELIZED ONION AND BACON PULL-APART BREAD
Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
- Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
- Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
- Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.
EASY PULL APART CHEESY BREAD
Provided by Katie Clark
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F Slice the top of the bread both horizontally and vertically without going all the way through Stuff the mozzarella cheese cubes in between the slices of bread Transfer the mozzarella-stuffed loaf to a baking sheet lined with foil Combine shredded cheeses in a medium mixing bowl Mix in the garlic powder, Italian seasoning, and parsley Sprinkle the cheese mixture over the bread, gently pushing some down in between the slices Pour the melted butter over the entire loaf Wrap the loaf loosely in foil Bake for 20 minutes Unwrap the foil from the bread and bake another 5 minutes, until the cheese is melted completely
Nutrition Facts : Calories 277 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 11 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 488 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHEESE & ONION PULL APART LOAF
A scrumptious pull apart bread filled with onions, cheese and parsley, with a few yummy additional extras that can be added. See the Notes below. Great with winter soups or summer antipasto, dips and salads. Adapted from a recipe on the Simply Great Meals Club website, and saved here for safe-keeping until I have a chance to make it.
Provided by bluemoon downunder
Categories Quick Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the frozen onions in a microwave safe bowl and heat in the microwave on high for 4 minutes.
- Sift the flour and salt into a mixing bowl; add the butter and rub it in with your fingertips to resemble fine breadcrumbs.
- Mix the egg, milk and mustard together; add them to the flour mixture and mix to form a soft dough.
- Turn the dough out onto a well-floured surface and knead lightly; and then divide the mixture into approximately 14 uneven pieces.
- Line a greased 14cm x 22cm loaf pan with baking paper; and place half the dough in pieces over the base.
- Sprinkle with half of the onion, cheese and parsley; then cover it with the remaining dough and the remaining onion, cheese and parsley.
- Bake the loaf in a preheated oven at 200°C /400°F for 40-45 minutes or until it is a rich golden brown.
- Notes: This is best eaten hot straight from the oven. Add chopped kalamata olives or diced bacon with the onion for a tasty addition.
Nutrition Facts : Calories 328, Fat 15.4, SaturatedFat 9.2, Cholesterol 76.3, Sodium 597.1, Carbohydrate 36.6, Fiber 2, Sugar 0.3, Protein 10.6
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- Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes.
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- Preheat the oven to 180°C | 350°F. Lightly grease a baking sheet or tray with nonstick oil spray; set aside.
- 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 cheese between the bread cuts.
PULL-APART CHEESY ONION BREAD RECIPE - GRACE PARISI
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- Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.
- Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.
- Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.
- Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.
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