It doesn’t get easier than this Cheesy Onion Bread recipe. French bread topped with sweet onions sautéed to golden perfection and mozzarella cheese makes a great appetizer or side dish.
We’ve got bread. We’ve got cheese. We’ve got onions. We’ve got CHEESY ONION BREAD! You know this is gonna be good.
I haven’t been posting as many recipes as usual because I was in the process of moving over the last two months. I’m happy to say I am all moved in to my new house. Well…the boxes are all moved in. I have yet to fully unpack.
One thing I have unpacked are all of my vintage cookbooks. The main room of my house is connected to the kitchen so it makes up one giant multi-purpose living area. Tucked in the corner I have a bookshelf with my collection and a comfy reading chair next to it. I have quite the cookbook collection. My cookbooks range from new, to dated, to old to vintage.
This Cheesy Onion Bread was inspired from a recipe in The Original Vidalia Onion Cookbook. This cookbook was released in 1981 by the Vidalia Chamber of Commerce. The original recipe was for onion bread. I added extra onions and the cheesiness.
Many of my cookbooks highlight Southern food because my Dad sends me most of them. He lives in Georgia…hence the Vidalia Onion Cookbook.
This recipe is not difficult at all. The onions take awhile to sauté but there is not much to it. Once your onions are cooked it is just a matter of layering and baking.
I like to broil my cheesy bread right at the end to get that brown bubbly top.
Top with a little fresh parsley to add a pop of color and flavor.
Check out these delicious cheesy onion recipes from around the web:
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- 2 Sweet Onions - chopped
- 4 Tablespoons Unsalted Butter
- Pinch Salt/Pepper
- 1 Large French or Sourdough Loaf - sliced in half, lengthwise
- 3 Cups Shredded Mozzarella Cheese
- Fresh Parsley
- Saute onions and butter over Medium heat 25-30 minutes or until light golden brown. (stir occasionally) Add a generous pinch of salt and pepper at the end.
- Preheat oven to 375°F
- Place sliced bread loaf onto baking sheet.
- Spread onions evenly on top of sliced bread loaf.
- Top with shredded mozzarella.
- Bake for 10 minutes or until cheese is melty. For a brown bubbly top, broil on high for 2-3 minutes.
- Top with fresh parsley. Cut and serve.
Adapted from The Original Vidalia Onion Cookbook
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