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Cheese & Onion French Bread Recipe
Cheese & Onion French Bread Recipe photo by Taste of Home

Cheese & Onion French Bread Recipe

Publisher Photo
Jazz up a loaf of French bread in a hurry! Mayo keeps the bread moist, while the cheese and green onion add savory, heartwarming flavor. Try this bread with other favorite entrees. Carolyn Schmeling - Brookfield, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 16 servings

Ingredients

  • 2 cups (8 ounces) shredded Italian cheese blend
  • 2/3 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped green onions
  • 1 loaf (1 pound) unsliced French bread, halved lengthwise

Nutritional Facts

1 piece equals 200 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 359 mg sodium, 17 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. In a small bowl, combine the cheese blend, mayonnaise, Parmesan cheese and onions; spread over cut sides of bread.
  2. Place on an ungreased baking sheet. Bake at 375° for 12-15 minutes or until cheese is melted. Yield: 16 servings.
Originally published as Cheese & Onion French Bread in Simple & Delicious September/October 2009, p51

Nutritional Facts

1 piece equals 200 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 359 mg sodium, 17 g carbohydrate, 1 g fiber, 7 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Cheese & Onion French Bread

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
rkk
Reviewed Jun. 3, 2013

Delicious! I have been making this bread for several years and my family loves it every time! I have shared this recipe many times!!!

MY REVIEW
Reviewed Mar. 3, 2013

This is a must have at every family event we just love it

MY REVIEW
Reviewed Dec. 24, 2011

I made this for an Italian dinner party...it was the hit of the night!

MY REVIEW
Reviewed Jan. 31, 2011

Low-fat mayo is the key to cut down on the richness.

MY REVIEW
Reviewed Jan. 31, 2011

I found this recipe over 5 years ago in one of the hard cover Taste of Home recipe books. My family loves it.

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