Bloomin’ Onion Garlic Bread

June 7, 2014

This looked like one of those ideas that would sound good in my head but maybe not actually taste that great in real life:

Yeah… nope. It was good.

I saw it here, but… is it just me, or is there no recipe there?

I mean, the pictures are pretty self-explanatory, but I know I used to be heavily recipe-dependent, so if you’d like a recipe to follow along with, I’ve approximated what I did to make mine! It’s pretty finger-lickin’ delicious.

This would be a great side for a bbq this summer– if you’re gonna get your hands dirty anyway, might as well! It makes for a fun presentation if you’re having friends over, and who can resist some savory garlic bread? Yum!

Before baking:

After baking:

Some notes:

I cut the ends off of my loaf because I was afraid it would get too hard while baking, and I hate it when the roof of my mouth gets all cut up from hard, crusty bread. Feel free to leave it on if you want more to serve and/or you enjoy your bread extra hard and crusty!
You can use other cheese combinations, such as Monterey Jack, but this is just what I had on hand and I thought it tasted great. Slicing up sliced cheese looks easier to work with, so consider using that instead!
I didn’t think to add garlic until after I had baked all the other goodies in, so I pan-fried some minced garlic in some bacon fat that I had on hand (happy circumstance!) and then sprinkled it into the cracks afterward. It was super yum that way, but that’s an extra step I will probably skip in the future, since I’m lazy like that. Instead, I will just mix the garlic in with the rest of the seasonings and stuff it in before baking. Mmm.

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Bloomin’ Garlicky Onion Bread

Ingredients

One sourdough batard (preferably a great brand like Acme)
1/2 cup shredded mozerella
1/2 cup shredded parmesan cheese
2-3 stalks green onion, sliced thin
1 teaspoon parsley, minced
5 cloves garlic, minced
1 stick (1/2 cup) butter, melted
1 teaspoon garlic powder
salt and pepper, to taste

Instructions

Line a baking pan with foil.
Cut bread in checkerboard fashion, leaving about a centimeter at the bottom so the loaf stays intact. Place onto the foil-lined pan.
Mix the two cheese together, then fill in all the cracks with the cheese.
Mix the green onions, parsley, garlic, garlic powder, salt, and pepper into the melted butter, then spoon into the cracks.
Bake at 400ºF for 15-20 minutes, or until the cheese has melted and the edges are a toasty golden brown.
If you’ve finished making it early, keep it warm at 170ºF until ready to serve.
Serve on a platter, and be prepared to get your hands messy!