Bloomin' Onion Bread

Bloomin' Onion Bread. Even Webb Likes it!

One of the best new appetizers I've served recently.
My cubemate Celene told me about this and it was just too good not to try. Very easy. Very tasty...and you won't have ANY left over.

Served as an appetizer...guests can tear off a piece here and there OR would be perfect for a family spaghetti night...use mozzerella cheese, basil, oregano and garlic salt instead of onion and poppy. This dish could go just about anywhere depending on your cheese and spice.

Bloomin' Onion Bread
Source: The Girl Who Ate Everything

1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Directions: Preheat oven to 350 degrees.

Cut the bread lengthwise and width-wise 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.