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Onion Cheese Bread

By: Debbie Letzring

"This bread is yummy served as an appetizer or with soup. 'We nicknamed it Louisiana Lagniappe Bread,' relates Debbie Letzring from Pineville, Louisiana. ''Lagniappe' is Louisiana French for 'extra', and this bread is extra-good.'"

Rate/Review | Read Reviews (8)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (1 pound) loaf unsliced French bread
8 ounces Monterey Jack cheese, cut into 1/8-inch cubes
1/2 cup chopped green onions
6 tablespoons butter or margarine, melted
4 1/2 teaspoons lemon juice
1 1/2 teaspoons prepared mustard

Directions

Cut bread lengthwise down the middle to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Repeat cuts in the opposite direction. Stuff bread with cheese and onions. Place on a double thickness of heavy-duty foil (about 24 in. x 12 in.).
Combine the butter, lemon juice and mustard; drizzle over bread. Fold foil around bread. Place on a baking sheet. Bake at 425 degrees F for 20 minutes or until cheese is melted. Unwrap; bake 5-10 minutes longer or until bread is lightly crisp. Cut into pieces; serve warm.