Pull Apart Cheesy Onion Bread Food

CHEESY FRENCH ONION BREAD

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.

CHEESE & ONION PULL APART LOAF

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.

CARAMELIZED ONION AND BACON PULL-APART BREAD

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.

CHEESY PULL-APART GARLIC BREAD

Steps:

• Preheat the oven to 350 degrees F.
• Score the bread with 2-inch-deep cuts with a serrated knife into a 1-inch diamond pattern without slicing all the way through. Place on a parchment paper-lined baking sheet.
• Melt the butter in a small saucepan over medium heat. Stir in the parsley, onion powder, salt and garlic. Brush the butter mixture all over the bread and into the cut diamonds using a pastry brush. Insert the cheese cubes in the crevices of the bread.
• Cover the bread with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is melted and bubbly, 8 to 10 more minutes. Sprinkle with more fresh parsley. Serve hot!

CHEESY MUSHROOM PULL-APART BREAD

Steps:

• Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.
• Set mushrooms aside and allow to cool.
• For the Bread.
• 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 loaf on a foil-lined baking sheet.
• Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
• 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.

CHEESY BREAD PULLS

Steps:

• Heat oven to 350ºF.
• Use serrated knife to make vertical cuts, 1 inch apart, in top of bread loaf, being careful to not cut through to bottom of loaf. Turn bread 1/4 turn; repeat cuts.
• Cut each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.
• Mix remaining ingredients until blended; drizzle over bread. Wrap with Reynolds Wrap® Aluminum Foil; place on baking sheet.
• Bake 25 min. or until heated through, unwrapping bread after 15 min.

CHEESY PULL-APART BREAD

Steps:

• Heat oven to 350°F.
• Line 8x4-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Unroll crescent dough onto lightly floured cutting board to form 12x8-inch rectangle. Spread with preserves, completely covering dough with preserves. Top evenly with cheese; cover with turkey.
• Cut dough lengthwise in half, then cut each piece crosswise into 6 pieces. Fold each dough piece crosswise in half; stand, folded sides down, in row in center of prepared pan.
• Bake 30 to 35 min. or until golden brown. Cool 10 min. Use foil handles to transfer loaf to serving plate. Remove and discard foil.