Onion & Cheese Bread

This bread is simply delicious.  It's a great snacking dish, so pull some pieces off and enjoy the cheesey goodness.

Yield: 8 servings


  • 1 sourdough loaf, 2 lbs.
  • 1 lb. Monterey Jack cheese, thinly sliced
  • 1/2 cup butter, melted
  • 1/2 cup diced green onion
  • 1 1/2 tsp poppy seeds


  1. Using a serated knife, cut the bread lengthwise into 1-inch strips without cutting through the bottom.  Next, cut the bread widthwise into 1-inch strips, again without cutting through the bottom.
  2. Insert cheese into the slits.  You should have enough cheese to fill all slices.
  3. Place the loaf on large aluminum foil sheet on top of a baking sheet.
  4. Mix the butter, onions, and poppy seeds.  Pour over the bread.  Seal the bread in the foil and bake at 350°F for 15 minutes.  Unwrap and bake another 15 minutes.
  5. Serve hot.

Adapted from The Girl who Ate Everything.