Thursday, January 12, 2012

Pinterest All Star - Blooming Onion Bread



I found this recipe on Pinterest. If you haven't heard about Pinterest, boy are you missing out. It's basically Google Image search without all the viruses and penis shots. It's not a search engine though, it's a social networking site. Members on Pinterest post and save images, including the links that tell you where to find those images. Sometimes they're links to recipes, clothes, decor, or DIY tutorials, it really varies. But you can always find something that agrees with you. Go and explore for yourself you'll absolutely love it! But enough about Pinterest and more about this cheese marvel.

I found the Blooming Onion Bread on Pinterest one day, sitting among pictures of cute pugs and trendy wardrobe options. It was one of those images that kept getting "pinned" so I did a quick glance at the ingredients and, at the risk of sounding like Ina Garten, thought bread, cheese, and butter, how bad can that be? So I decided to try it. And it was bad. Really bad. But not the bad you're thinking. It was bad like that bad boy your mother warned you about. That kind of bad. The good kind of bad. And like that bad boy no one can resist, no one can resist her Cheesemagesty. That's what I've dubbed this creation, by the way. Why her Cheesemagesty you ask? Well, when you pull her out of the oven and gaze upon her melted cheese glory you will know why all mortals bow before her Cheesemagesty. Seriously! I have made this several times and no one can resist her, nor stop singing her praises. She is that awesome!

The best part of this recipe is its versatile. You can use any type of bread and cheese that strikes your fancy. The more creative you get the better the results. Our favorite combination is La Brea Bakery Rosemary Bread with Pepper jack Cheese, yum! The only thing I do different from the original recipe is to add a clove of mince garlic and omit the poppy seeds. I have nothing against poppy seeds, but I wasn't about to purchase them if they weren't an integral part of the recipe. You can call me cheap if you'd like, but I prefer to view it as calculated budgeting decision. The recipe below is written as I make it, follow the link below to see the original recipe. And without further ado I give you her Cheesemagesty!

Bloomin' Onion Bread aka Her Cheesemagesty

1 small La Brea Bakery Rosemary round or sourdough round
12-16 ounces Pepper Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
1 large garlic clove minced

Directions:
Preheat oven to 350 degrees.

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 (this is very true).

Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and garlic. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
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9 comments:

Christy {The Girl Who Ate Everything} said...

So glad you liked it!

Claudia said...

It was AH-MAZING! Thanks for sharing :)

Anonymous said...

OK...I've just gained 5lbs by simply reading the recipe. Sounds delish. Can't wait to try it!

Claudia (The Blog I Never Wanted) said...

Definately a must try!

Mimi Moseley said...

Lord! Have mercy!

Claudia (The Blog I Never Wanted) said...

Amen to that sista!

Nancy B said...

use mixing spoons or tongs on either side of the bread as a spacer to keep from cutting all the way to the bottom of the loaf by accident... look at some of the hasselback potato recipes... lots of different ideas for the same basic knife precaution

Claudia (The Blog I Never Wanted) said...

Thanks Nancy! Great tip!

William immerzeel said...

This may be an awesome idea with husband/wife/kids event, I just cannot stomach the idea of wanting it in a group party with so many nose picking, groin scratching different fingers plucking at it.
This tasty teat is just not designed for knifing and forking it for those of us who eat with both, utensil filled hands

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