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Crispy Cheesy Blooming Onion Bread Pull-Apart

crispy cheesy blooming onion bread pull-apart - featured image
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A quick and easy pull-apart bread recipe inspired by the classic blooming onion appetizer, featuring crispy fried onion petals and a gooey cheesy filling inside a crusty sourdough loaf.

Ingredients

Scale
  • 1 large round loaf of sourdough or crusty artisan bread (about 12 inches diameter)
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz Monterey Jack cheese, shredded
  • 4 oz cream cheese, softened
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 2 tbsp fresh chives, finely chopped
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup buttermilk (or regular milk with 1 tbsp lemon juice, let sit 5 mins)
  • 1 large egg
  • Vegetable oil, for frying (about 2 cups)
  • Extra chopped chives or parsley (optional, for garnish)

Instructions

  1. Prep the bread: Using a sharp serrated knife, make vertical cuts about 1 inch apart across the loaf, cutting down to about 1 inch from the bottom crust. Then, turn the bread 90 degrees and make horizontal cuts, creating a crosshatch pattern. The goal is to have little pockets without slicing all the way through the loaf. Set aside.
  2. Make the cheese filling: In a mixing bowl, combine shredded cheddar, Monterey Jack, softened cream cheese, minced garlic, smoked paprika, cayenne pepper, and fresh chives. Mix until well incorporated but still slightly chunky.
  3. Fill the bread: Using a small spoon or butter knife, carefully stuff the cheese mixture into each cut pocket, working your way throughout the loaf. Be generous but gentle to avoid breaking the loaf apart. Set the filled loaf on an oven-safe dish or baking sheet.
  4. Prepare the blooming onion batter: In a bowl, whisk together flour, garlic powder, onion powder, salt, and black pepper. In a separate bowl, whisk buttermilk and egg together. Gradually add the wet ingredients to the dry, stirring until smooth and thick enough to cling to onion pieces.
  5. Fry the onion petals: Carefully separate the bread petals and gently dip each segment into the batter, letting excess drip off. Heat vegetable oil in a deep skillet or pan to 350°F (175°C). Fry the battered segments in batches for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.
  6. Assemble and bake: Nestle the crispy battered onion pieces between the cheesy pockets of the bread. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes until the cheese inside is melted and gooey.
  7. Garnish and serve: Sprinkle chopped chives or parsley on top for a fresh pop of color and flavor. Serve warm.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt batter. Chill cheese filling before stuffing for better shape. Fry in small batches for even crispiness. If cheese oozes during baking, scoop it up with bread. Baking onion petals instead of frying is a lighter alternative.

Nutrition

Keywords: pull-apart bread, blooming onion, cheesy bread, appetizer, comfort food, fried onion, sourdough bread

Find it online: https://fizzlefork.com/crispy-cheesy-blooming-onion-bread-pull-apart-recipe-easy-and-delicious/