Pull Apart Onion Bread

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Pull Apart Onion Bread


  • 1 loaf white artisan bread, round
  • 1 stick butter, melted
  • ¾ cup finely chopped green onion
  • ½ teaspoon salt
  • 1 tablespoon dried parsley
  • Bacon bits (optional)
  • 2 blocks (8 ounces each) of sharp white cheddar cheese, sliced into ¼ inch pieces. Depending on the size of the loaf, you may not need 2 blocks, unless you like it very cheesy.


  1. Preheat oven to 350 degrees.

  2. With a sharp bread knife, slice through the bread without going all the way to the bottom. Continue making these slices 1 inch apart through the whole loaf, turn and make same slices all the way around the bread. (This will be cut like a blooming onion sliced.)

  3. Slice cheese in small strips and place between each opening.

  4. Mix the melted butter, salt, parsley and chopped green onion (and optional bacon bits). Pour this mixture over the loaf making sure to get it between the openings.

  5. Wrap the loaf tightly with tinfoil and bake on baking sheet for 20 minutes. Open the foil around the loaf and continue baking for 10–15 minutes until the top is a little crispy. Remove from oven and serve immediately.

Flavor variations
  1. Use Italian bread (or bread of your choice) and slice as noted. Cut up 1 cup pepperoni into fourths. Use mozzarella cheese, sliced or shredded. Melt 1 stick of butter with 1 teaspoon Italian seasonings. Assemble the same way, adding the pepperoni and cheese in between the openings and pour butter mixture into all cracks. Cook as above.

Recipe courtesy of

Megan Wiggins of Wilmington

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