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Let me intro­duce you to my new addic­tion, the onion loaf. It’s absolutely deli­cious! Don’t take my word for it, make your own and just eat it. Let me warn you this cheesy onion loaf is a lit­tle like a bag of salty potato chips, you can’t just eat one! When you make it you’re going to think it’s huge and won­der how any­one will fin­ish it. Then you’ll pull a piece of the gooey, cheesy, warm bread and instantly know how… Buon Appetito!

As a side note, this may be one of my worst food pho­tos. I think it’s because I was so anx­ious to devour it that I just quickly took a few snap­shots. I assure you it actu­ally looks much bet­ter in per­son, espe­cially with the aroma of warm bread and bub­bly cheeses.

Ingre­di­ents:

  • 1 unsliced loaf sour­dough bread (Boudin’s is the best if you have one near you)
  • 12–16 ounces Mon­terey Jack cheese, thinly sliced (I’ve also used bre’ cheese which is fabulous)
  • 1/2 cup but­ter, melted
  • 1/2 cup finely diced green onion
  • 2 tea­spoons poppy seeds (optional)
  • pre-heat oven to 350′

Cut the bread length­wise and widthwise with­out cut­ting through the bot­tom crust. This will form lit­tle squares.

Then place on a foil-lined bak­ing sheet. Insert cheese slices between cuts. Com­bine melted but­ter, onion, and poppy seeds. Driz­zle over bread evenly. Wrap in foil; place on a bak­ing sheet. Bake at 350 degrees for 10 min­utes.
Unwrap the bread and bake 10 more min­utes, or until cheese is melted.

mmmmmm…was so good!

*Side note: This is a great social appe­tizer. Peo­ple instantly gather around the table. (I promise nobody will be hold­ing up any walls) Since you just use your fin­gers to pull a bit of the yum­mi­ness off, it makes for a fun and casual expe­ri­ence.