Onion Cheese Bread Appetizer Food

CARAMELIZED ONION AND GOAT CHEESE CROSTINI

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
• Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

SAVORY PARTY BREAD

Steps:

• Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts in bread., In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until cheese is melted, about 10 minutes longer.

ONION CHEESE BREAD APPETIZER

Steps:

• Cut bread lengthwise down the middle to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Repeat cuts in the opposite direction. Stuff bread with cheese and onions. Place on a double thickness of heavy-duty foil (about 24 in. x 12 in.)., Combine the butter, lemon juice and mustard; drizzle over bread. Fold foil around bread. Place on a baking sheet. Bake at 425° for 20 minutes or until cheese is melted. Unwrap; bake 5-10 minutes longer or until bread is lightly crisp. Cut into pieces; serve warm.

CHEESE AND ONION BREAD

Steps:

• Put 1 cup of the flour in your mixing bowl. Stir in the yeast, salt and sugar. Pour in the warm milk and mix well for three or four minutes on medium. Let stand for about 10 minutes until bubbly.
• Add the egg, then the onion and cheese, then the rest of the flour until the dough holds together and is only a bit sticky. Cover with a damp towel and let it rise for an hour.
• Shape your savory dough into a loaf or two small loaves and put into a loaf pan or on to a baking tray. Let it rise until double, about 45 minutes.
• Bake at 350 for 25 to 35 minutes until the crust is golden and the bottom sounds hollow when you tap on it.

PARMESAN-ONION APPETIZER ROUNDS

Steps:

• Heat broiler.
• Mix mayo, Parmesan and onions until well blended.
• Spread onto crackers; place on baking sheet.
• Broil, 6 inches from heat, 2 to 3 min. or until mayo mixture is bubbly and golden brown. Serve warm.

PARMESAN ONION APPETIZER SQUARES

Steps:

• Preheat the oven to 400-degrees.
• Mix the first 8 ingredients together in a medium-sized bowl.
• Spread approximately 1 tablespoon of the Parmesan mixture evenly onto the cocktail bread and place on a baking sheet.
• Bake in a preheated oven for 20 minutes, or until the Parmesan Onion Appetizer Squares are golden in color.
• Remove and serve hot, warm, or at room temperature.

GARLIC AND ONION PULL APART CHEESE BREAD RECIPE

Steps:

• Preheat oven to 350 degrees and grease a bundt pan with cooking spray.
• Add eggs, onions, garlic powder, and salt in a mixing bowl. Beat well by hand. Add melted butter and mix well.
• Cut each roll in half and roll into a ball. Dip into egg mixture, several dough balls at a time, and place into prepared pan. Once the first layer of dough is in the pan, add minced garlic and shredded cheese.
• Repeat by adding dough to egg mix and adding a second layer.
• Bake for 25-30 minutes or until golden brown.
• Cool, upside down, on a cooling rack before serving.

ONION, GARLIC, CHEESE BREAD

Steps:

• Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust.
• When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakes over dough.
• Enjoy hot and fresh bread.

FRENCH ONION-GRUYERE MINI BOULES

Steps:

• Line a mini muffin pan with 24 mini parchment papers
• Cut each yeast roll in half and form each half into small balls and place, seam side down, in the parchment papers.
• Cover the pan of yeast balls with plastic wrap and set in a draft-free space until they have risen to twice their size. About 45 minutes. (My favorite spot is the top of the refrigerator) Meanwhile cook the onions.
• In a large, wide cast iron or stainless steel skillet set over medium heat, add the oil and when it is hot add the sliced onions and herbs, tossing to coat them with the oil. Cook the onions, stirring them every 5 or 6 minutes, scraping up the fond from the bottom as it forms. Adjust the heat as necessary if you see they begin to brown to quickly. The onions should cook slowly to the tender stage which will release their sugars and cause them to caramelize. Do not stir too often or they will not brown properly and could become too soft. When they have reached a dark golden brown, about 45-50 minutes, add a couple tablespoons of wine or water to deglaze, scraping the fond goodies from the bottom of the skillet. Remove the skillet from the heat, sprinkle the onions with salt and transfer them to a bowl and allow to cool to room temperature.
• Preheat the oven to 350°F
• Transfer the muffin tin to the center rack of the preheated oven and bake the boules for 12-15 minutes until they are golden brown. Transfer them to a cooling rack and allow to cool.
• In a medium size saucepan set over medium heat, add the butter and when it has melted stir in the flour and cook until the mixture is a light golden color. Do not allow the butter-flour mixture to brown.
• Whisk in the milk and cream. Increase the heat to medium-high and bring the sauce to a boil, whisking constantly, until the sauce becomes thick and smooth, about 2 minutes. Whisk in the wine, and cook another minute to burn off the alcohol in the wine.
• Remove the sauce from the heat and stir in the grated gruyere cheese, add the salt and pepper to taste. Transfer the cheese sauce to a dish, spray the top with cooking spray to prevent a skin from forming and allow the sauce to cool. The sauce will become very thick and cheesy when it is cool.
• With a small sharp knife cut the tops off of each boule and pick out the inside using a small appetizer fork and creating a bread shell.
• With a small appetizer spoon, fill each mini boule 1/2-3/4 full with a scoop of the cheese sauce. Add a portion of the caramelized onions, heaping them on top. Garnish with fresh herbs before serving at room temperature.

20 EASY CREAM CHEESE APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cream cheese appetizer in 30 minutes or less!

OLIVE CHEESE BREAD

Steps:

• Roughly chop both black olives and pimiento-stuffed olives. Slice green onions into thin pieces.
• Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread mixture thickly onto French bread that has been sliced lengthwise.
• Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

CHEESE ONION GARLIC BREAD

Steps:

• Preheat the broiler.
• Slice the French baguettes diagonally into 3/4 inch slices.
• In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
• In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
• On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.

BLOOMIN' ONION BREAD

Steps:

• 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.
• Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. 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.

CREAM CHEESE ONION SPREAD

Steps:

• In 10-inch skillet, heat oil over medium heat. Cook onions in oil about 5 minutes, stirring occasionally, until tender.
• Stir in parsley and cream cheese until smooth. Spoon into small bowl. Serve warm or cold with cocktail bread.

CARAMELIZED ONION APPETIZER

Steps:

• In a large skillet, heat oil over medium heat. Add onions, and cook for 5 minutes, stirring occasionally. Stir in sugar and salt; cool, stirring frequently, until onions are softened and rich golden brown, 10-15 minutes; reduce heat if browning too quickly.
• Place flatbread on a baking sheet; spread with caramelized onions, top with pear, walnuts and cheese and sprinkle with pepper.
• Bake in a 400F oven for 10-13 minutes or until cheese is bubbly. Let stand for 4 minutes before cutting. Top with parsley, if desired.

IMPRESSIVE CHEESE AND CARAMELIZED ONION BRAID

Steps:

• Heat oven to 425 F. Spray parchment-lined cookie or baking sheet with cooking spray.
• In 10-inch skillet, melt butter over medium heat. Add onion; cook about 15 minutes, stirring occasionally, until onion is golden brown. Stir in brown sugar and thyme. Cook 1 to 2 minutes, stirring occasionally, until sugar is dissolved. Remove from heat.
• Unroll pizza dough; place on parchment lined sheet. Starting at center out, with a rolling pin roll dough into 15 x10-inch rectangle.Sprinkle cheese down center third of dough. Spoon onion mixture evenly over cheese.
• With scissors or sharp knife, make cuts 1 inch apart on both long sides of dough to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush egg white over top. Sprinkle with poppy seed.
• Bake 11 to 15 minutes or until crust is golden brown. Let stand 5 minutes before serving. Remove from sheet; cut crosswise into slices.

BLOOMIN ONION BREAD (PULL APART BREAD)

Steps:

• Cut the bread lengthwise and widthwise without cutting through to the bottom and insert cheese slices between the cuts.
• Combine the melted butter, green onions and poppy seeds in a measuring cup and stir to mix.
• Place the bread on some foil and drizzle with the butter mixture. Move the green onions around with your fingers, if needed, to spread them out.
• Wrap the bread loosely with the foil, transfer it to a baking sheet and bake at 350°F for 15 minutes.
• Remove foil and bake another 10 minutes or until the cheese has melted.
• Enjoy!

FRENCH ONION CHEESE DIP

Steps:

• Preheat oven to 350°F.
• In a 12-inch skillet melt the butter over medium-low heat. Add the sliced onion and salt. Sauté over medium-low, stirring occasionally until the onions are caramelized with deep color, 20-25 minutes. Remove from the heat.
• To the warm the caramelized onions, add the cream cheese. Stir the cream cheese into the onions until it is melted and smooth. Next, stir in the Greek yogurt, balsamic vinegar, garlic powder, Brie cheese, Gruyere, and Parmesan cheese.
• Stir to combine and pour into an 8-inch skillet or baking dish. Bake in the preheated oven until the cheeses are melted and warmed through, 5-6 minutes. Remove from the oven and serve with crostini.