Reviewed: Mar. 10, 2012

This was good and very easy to make. I served it with homemade chicken soup and it was good pairing.

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Reviewer:

LAURAMELINDA

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Round Rock, Texas, USA

Reviewed: Feb. 4, 2012

Yummy Yummy Yummy .... used sweet onion, red onion and green onion, about 1 and 1/2 cups, italian spices, both garlic and onion powder, black olives, cheddar and havarti cheese about 3 cups total .... did I say YUMMY !!!

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Reviewer:

mcgrath8

Reviewed: Nov. 18, 2011

Great recipe with lots of room for variations, but definitely too much salt.

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Reviewer:

HONEYWINE01

Cooking Level: Expert

Home Town: Ferndale, Michigan, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Oct. 5, 2011

My husband loves this bread!! The texture is kind of cakey, but it's moist. I usually ad some other spices, garlic, and more onions and cheese to make it even more flavorful. Thank you Carol, we will be doing this one again and again!! ;)

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Reviewer:

M Ocaranza

Reviewed: Sep. 19, 2011

Wow--this is so good! I was looking for something I could make with what I had in my kitchen, which wasn't much! I made it as is with yellow onion and the kids and I loved it! I bet it would also be good with sliced olives, spicy sausage, and/or jalapenos mixed in, too!

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Reviewer:

busycook

Reviewed: Aug. 19, 2011

Really easy to make - i added bacon, thyme and rosemary for extra flavor

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Reviewer:

merdeforest

Reviewed: Oct. 7, 2010

Excellent and easy. Made it to have with clam chowder. I added thyme and savory. Next time I will add some onion powder and garlic powder for a variation. Will definitely make to have with salads and soups.

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Reviewer:

leslie louise

Reviewed: Sep. 26, 2010

Tasty and easy. Would be very easy to try different cheeses, add different herbs/spices etc. Will be making this more often.

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Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: Sep. 8, 2010

Made this to go with a spicy Isreali Couscous and chicken soup. I cooked it in a 9" round pan because that is all I had. I would cut the salt IN HALF. This has to be the saltiest bread I have ever eaten! 1 teaspoon is wayyy to much for 1.5 cups of flour in my opinion. The more carmelized the onions the richer the flavor.

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