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READY IN 20 mins

Cheese Onion Garlic Bread

Read Reviews (120)

"This is a great appetizer or side dish for your next get together." — MARBALET

Ingredients Edit and Save

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How to Cut Onions

Original recipe makes 2 loaves Change Servings

2 French baguettes, cut into 3/4 inch diagonal slices
1 large minced onion
8 cloves minced garlic
1/4 cup butter

2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mayonnaise

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Directions

Preheat the broiler.
Slice the French baguettes diagonally into 3/4 inch slices.
In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool.
In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise.
On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.

Kitchen-Friendly View

PREP 15 mins
COOK 5 mins
READY IN 20 mins

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This was delicious! It's an incredibly easy recipe. I cooked this for my friends at college in a dorm kitchen, so you know it's easy! I increased the ammount of cheese and I followed one reviewer's suggestion to only use 2/3 c. of mayo. The only problem was that there was not enough of the garlic mixture. We are garlic fiends! I would advise doubling that section of the recipe for more garlic deliciousness. I also added some oregano and pepper. For those of you wondering about the mayo, this recipe does not produce mayo-flavored garlic bread. You can only taste the mozzarella and garlic. Once again, a fantabulous recipe and this will be going in my recipe book. 15 college kids give this recipe a 4.0.

—CAMCHES

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Most Helpful Critical Review

Aug 20, 2010

Not a bad recipe but if you are not a big fan of grilled onions you probably won't like this one too much. The grilled onion flavor really dominates this. Plus it is very fattening, a whole cup of mayo and a cube of butter, yikes! So I guess I'm still on the hunt for that really delicious cheesy bread recipe!

—Barbi

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153 Ratings

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Jul 23, 2003

Wonderful recipe! Although a tad greasy tasting for me,my family enjoyed t. The second time I made it, I cut the mayo to 2/3cup, and used finely shredded cheddar cheese (3/4c) in place of mozzarella.Thanks Holly.

—MAGGIE MCGUIRE

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Mar 11, 2003

I had to attend a party at my sisters and she put me in charge of garlic bread. She said, "I am impressed, you pulled it off, this is excellent." There was not one piece of this Cheese Onion Garlic Bread left. Everybody had three and four pieces, they loved it so much. Try it you will love it. And it is easy, ask my husband and son they made it. :~)

—JEWELSGODWIN

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Jan 06, 2010

This bread is very good but has too much of a mayo taste for us. I will try this again for sure but cut the mayo in half, because the overall taste, again, to us was mainly mayo. The onion/garlic mix that's spread on before the cheese mix is great. I chopped the onion very fine and added crushed garlic to the butter mix and simmered about 5 minutes at medium low heat. Do not brown the onion mixture. The onion and garlic almost dissolved and became a part of the butter once cooled and it really is a wonderful spread. I will use this recipe again , but as written the mayo is very prominent. Thanks for sharing :)

—Cat Lady Cyndi

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Dec 12, 2009

I am updating my rating and review to 5 stars. I just got back from a potluck. I brought the bread over all assembled except not broiled or cut. I used my neighbors over to broil and cut up the pieces of bread. I doubled the recipe and there was not a SINGLE piece of bread left! All our friends were raving about this bread. The only change I made was that I caramelized the onions, cooked for about 45 minutes and then I added the garlic for 4-5 minutes at the end. Let the mixture cool and then spread it on the bread and topped with the cheese/mayo mixture. Perfect!

—Allie D.

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May 08, 2003

This was excellent! I used Italian bread and it worked very well. I was out of mayo (which is a sin in this house), but it still tasted very good. It was easy to make, but watch it under the broiler. 5 minutes was too much in my oven and it was slightly black, but still yummy - thanks!

—MORGMOM

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Jan 06, 2004

This is a terrific garlic bread recipe! I've been making garlic bread for years with our pasta dinners for my husband and I, but left the bread plain for the children. They do not usually enjoy garlic bread but LOVED this one. Just a few changes: Used half the amount of butter, added olive oil for the remainder, eliminated onion (not a favorite of the kids), crushed whole cloves of garlic and sauteed them until golden, then removed them. Oil/butter flavored nicely. (I put the garlic on my bread later, yuuummmm! Just don't stand too close!) Had Monterey Jack in the fridge instead of Mozzarella, worked very well. The cheese/mayo topping really makes this bread extra special. Way to go, Holly! - - - Virginia

—VIRGINIA57

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Nutrition

Calories
687 kcal
34%

Carbohydrates
68.7 g
22%

Cholesterol
49 mg
16%

Fat
36 g
55%

Fiber
3.1 g
12%

Protein
23.3 g
47%

Sodium
1206 mg
48%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheese Onion Garlic Bread

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 687
Calories from Fat: 324

% Daily Value *
Total Fat 36g 55 %
Saturated Fat 11.4g 57 %
Cholesterol 49mg 16 %
Sodium 1206mg 48 %
Potassium 221mg 6 %
Total Carbohydrates 68.7g 22 %
Dietary Fiber 3.1g 12 %
Protein 23.3g 47 %
Sugars 4.4g
Vitamin A 8 %
Vitamin C 4 %
Calcium 44 %
Iron 44 %
Thiamin 61 %
Niacin 76 %
Vitamin B6 22 %
Magnesium 16 %
Folate 98 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.