Pull Apart Cheesy Onion Bread Recipes

CHEESY ONION BREADSTICKS

Steps:

• In a large bowl, combine the biscuit mix, milk, cheese, onions and garlic powder. Turn onto a lightly floured surface; knead 8-10 times. , Roll into an 8-in. x 6-in. rectangle. Cut lengthwise into eight strips. Place on a greased baking sheet. Bake at 375° for 12-15 minutes or until golden brown. Brush with butter.

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.

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.