I am not a fan of onion rings, but every time I go to a county fair, I can’t help but to drool at the idea of a Bloomin’ Onion.  These deep fried edifices of onion deliciousness are something that cannot be described to its full potential.  Beyond their flavor, they are one of the coolest looking fair foods I’ve every seen, and stacked next to the creative fried dough drizzzlings and neon bright cotton candy, that’s a feat.

The one problem with a Bloomin’ Onion, however, is that it is ridiculously bad for you.  For starters, when you cook an onion, you’re bleeding out a lot of nutritional properties like allicin, which helps fight off bacteria, so the whole “but I’m eating a vegetable!” argument goes straight out the window.  Second, it is deep fried.  There is not a single deep fried item that even the most creative nutritionist can twist into being good for you.

Ergo, we have Bloomin’ Onion Bread.  Is it good for you?  No, not really.  But it is a lot better for you than a deep fried onion.  Tasked with the chore of creating pre-meal treats for Easter, I paired this with Orange Creamsicle dip.  As soon as it came out of the oven, my brother claimed it and informed the rest of us we’d have to eat something else, because this was all his.  And let me tell you, it was an appetizer worth fighting for.

As a note:  there aren’t a lot of spices or flavors in this recipe, but do not be fooled.  The final result is rich with flavor.  I encourage you to refrain from adding any spices… even just salt or onion powder, because you will not need them!  Trust me on this.

Bloomin' Onion Bread

You’ll Need:

1 unsliced loaf of round bread (sourdough or white Italian is fine)
16 oz. Monterey Jack cheese, thinly sliced
1/2 c. butter, melted
1/2 c. finely diced green onion
2 tsp. poppy seeds

 

How To:

Preheat the oven to 350F.

Cut the bread lengthwise and widthwise without cutting all the way through the bottom crust.  This is tricky, because the bread is soft, but forgiving.  Just don’t cut your fingers!  You can place a wooden spoon on either side of the bread as you’re cutting, as a guide so you don’t accidentally slice through.  Leave about 3/4″ between cuts.

Place on a foil-lined baking sheet.  Slide the slices of cheese between the cuts.  Space it out to make sure you have enough!  Feel free to put the cheese in both the vertical and horizontal cuts.

Combine butter, green onion, and poppy seeds.  Drizzle over the bread evenly.  Wrap the loaf in foil and bake for 15 minutes.

Unwrap the bread and bake for an additional 10 minutes, or until the cheese is melted.

Serve with a knife, so you can cut through that last layer of crust and savor every last bite!

Makes: 8 servings

Prep Time: 20 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories:  460

Source: The Girl Who Ate Everything.

20140420 - Bloomin Onion Bread

Bloomin' Onion Bread

  • Servings: 8
  • Time: 40mins
  • Print

You’ll Need:
1 unsliced loaf of round bread (sourdough or white Italian is fine)
16 oz. Monterey Jack cheese, thinly sliced
1/2 c. butter, melted
1/2 c. finely dice green onion
2 tsp. poppy seeds

 

How To:

Preheat the oven to 350F.

Cut the bread lengthwise and widthwise without cutting all the way through the bottom crust.  This is tricky, because the bread is soft, but forgiving.  Just don’t cut your fingers!  You can place a wooden spoon on either side of the bread as you’re cutting, as a guide so you don’t accidentally slice through.  Leave about 3/4″ between cuts.

Place on a foil-lined baking sheet.  Slide the slices of cheese between the cuts.  Space it out to make sure you have enough!  Feel free to put the cheese in both the vertical and horizontal cuts.

Combine butter, green onion, and poppy seeds.  Drizzle over the bread evenly.  Wrap the loaf in foil and bake for 15 minutes.

Unwrap the bread and bake for an additional 10 minutes, or until the cheese is melted.

Serve with a knife, so you can cut through that last layer of crust and savor every last bite!

Makes: 8 servings

Prep Time: 20 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories:  460

Source: The Girl Who Ate Everything.

Advertisements