Blooming Onion Bread

Ingredients

• 1 round loaf of sourdough bread, unsliced
• 12-16 ounces thinly sliced Monterey Jack Cheese
• 1/2 cup butter, melted
• 1/2 cup finely diced green onions
• 1 teaspoon garlic powder
• 4 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees.
2. Cut the bread lengthwise in rows about one-inch apart without cutting through the bottom. Turn the bread and repeat to create a grid-like pattern. This can be challenging, but just hold the bread together with your other hand as you slice across your first cuts. You should end up with little cubes of bread still attached to the bottom.
3. Place loaf on a parchment-lined baking sheet.
4. Insert cheese slices between the cuts of bread. Fill in the spaces as much as possible.
5. Combine melted butter, green onions, garlic powder and Parmesan cheese.
6. Pour evenly over bread.
7. Cover the bread with foil and bake for 15 minutes first. Uncover the bread and bake 10 minutes longer. Serve.

Notes

1. For best results use a good quality, rustic, sourdough round.
2. Use at least 16 ounces of sliced cheese. Stack the slices and then cut them into 6ths.
3. Put two slices in between each cut, starting at one end and working to the opposite end.
4. Turn the loaf around and put 2 slices in each cut going crosswise.
5. Instead of pouring the butter-onion-cheese mixture over the loaf, spoon it into the crevices around each cube for better distribution.
6. Sprinkle a light dusting of Parmesan cheese over the loaf before putting it in the oven.
7. This recipe is very versatile. Experiment with cheeses or toppings.