This melty, savory Cheesy Onion and Herb Bread is the kind of side that disappears faster than the main dish. Simple to make and easy to love. You’ll want to double the recipe because everyone wants seconds!
Do you have “Italian night” at your house? We do. Every Thursday. It’s usually pizza or pasta of some kind, like my Spaghetti with Bolognese Sauce.
The typical sides for our Italian night are a simple tossed green salad and garlic bread. I mean, really, who doesn’t like buttery, yummy garlic bread?
But, every once in a while, I make the “good stuff.” This ooey-gooey, cheesy, oniony, herby bread.
I used to make two or three loaves of this cheesy goodness and a huge pot of spaghetti with meat sauce when we’d have a crowd of people over for a casual dinner. The bread was always the hit of the party. Spaghetti-schmagetti…people just wanted this bread!
— This post was originally published on May 22, 2013. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 30 Minutes
Servings: 4
Primary Ingredient(s): Italian (or French) bread, cheddar cheese, mayonnaise, green onions, butter, Parmesan
Skill Level: Easy
Ingredient Notes
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- French or Italian Bread – A good, sturdy French or Italian loaf is key. You want something with a firm outer crust that will hold the generous topping without becoming saturated. Whole wheat loaves work nicely, too, if you want additional flavor and texture.
- White cheddar (freshly grated) – Choose a block of sharp white cheddar and grate it yourself. Freshly grated cheese melts more evenly. Pre-shredded cheese has a powdery coating that can leave the topping dry or clumpy.
- Mayonnaise – This may seem like an unexpected ingredient, but it really works here. Mayonnaise creates the topping’s creamy texture and helps bind the cheese and herbs together.
- Dried Italian seasoning – This is a classic blend of dried herbs like oregano, basil, rosemary, and thyme. If you have your own dried herb blend, feel free to use it.
- Green onions – Use the white part and a few inches of the green tops for both flavor and color. Green onions cook quickly and have a mellow flavor that goes really well with the sharp cheddar.
- Parmesan cheese – Parmesan adds its salty, nutty flavor to the mixture. The pre-packaged kind in a jar is perfectly adequate for this recipe.
- Fresh parsley – Parsley brightens the topping with a fresh, vibrant look and balances out the richness of the cheese and mayo.
- Butter – Softened butter is spread over the bread before the topping is added. It helps the edges toast slightly and gives a base layer of flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Cheesy Onion and Herb Bread
This variation on garlic bread is amazing, and once you try it, you’ll never go back to those frozen loaves from the grocery store!
- Preheat the oven to 375°F.
- In a bowl, stir together grated cheddar, mayo, Italian seasoning, green onion, Parmesan, parsley, salt, and pepper. Mix until it’s all well‑combined.
- Slice the bread in half lengthwise and lay both halves flat on a baking sheet.
- Spread softened butter on each cut side of the loaf.
- Top each side with half of the cheese mixture.
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- Bake until the cheese is bubbly and just starting to brown at the edges, about 15 minutes.
- Remove from the oven and let it rest briefly. Slice and serve while the cheese is still warm and gooey.
Recipe Success Tips
- About the cheese – please don’t use the bagged, grated stuff. Take a minute or two to grate it yourself. The results are so worth the extra time! The pre-grated cheese has a coating to keep it from sticking together and that doesn’t work well in every recipe. It’s great for some things, especially casseroles, and I even use it on pizza. Just not here. Okay?
- Use a serrated knife for clean slices. A bread knife helps you cut through the loaf without dragging the cheese topping. Use gently pressure and saw through instead of pressing straight down.
- Serve it warm, not hot. This bread is best enjoyed once it has had a few minutes to cool. The flavors settle and the texture firms slightly so that it holds together better.
Recipe Variations to Try
- Add a little heat by sprinkling some red pepper flakes into the cheese mix if you like it spicy.
- Try fresh basil or oregano instead of parsley for a slightly different taste.
- Add a half teaspoon of garlic powder to the cheese mixture or rub a garlic clove on the buttered bread before topping for subtle garlic flavor.
How to Serve
Serve this with any pasta dinner you have on the menu! Try my Pasta Arrabiata, Sausage and Leek Pasta, Mediterranean Shrimp and Angel Hair Pasta, or this Easy Baked Ziti!
Storing Leftovers
Wrap any leftovers in foil and store in the refrigerator for up to two days. To reheat, place in a 350-degree oven for 5 to 7 minutes until warmed through. Avoid the microwave, which tends to make the bread soggy.
Questions About Cheesy Onion and Herb Bread
Absolutely! You can prepare the cheese mixture and assemble the bread up to a day in advance. Just cover it tightly and refrigerate. When you’re ready, pop it in the oven. Just add a few extra minutes to the baking time.
Yes, you can! Wrap any leftover slices tightly in foil and freeze. To reheat, place them (still wrapped) in a 350°F oven for about 10–12 minutes, or until warmed through.
While white cheddar is my go-to for its bold flavor, you can easily swap in mozzarella for a milder taste, or even use a blend of cheeses like provolone and fontina for something a little fancier.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Cheesy Onion and Herb Bread
Ingredients
- 8 ounces white cheddar cheese grated
- ½ cup mayonnaise
- 1 tablespoon dried Italian seasoning
- 1 bunch green onions finely diced (use all the white and some of the green parts)
- ⅓ cup Parmesan cheese
- ¼ cup fresh parsley finely chopped
- Salt and pepper to taste
- 1 loaf French or Italian bread (1-pound loaf)
- 8 tablespoons butter (1 stick) softened
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine the cheddar cheese, mayonnaise, Italian seasoning, green onions, Parmesan cheese, parsley, salt, and pepper. Mix until thoroughly combined.8 ounces white cheddar cheese, ½ cup mayonnaise, 1 tablespoon dried Italian seasoning, 1 bunch green onions, ⅓ cup Parmesan cheese, ¼ cup fresh parsley, Salt and pepper to taste
- Split the loaf of bread lengthwise and place on a baking sheet.1 loaf French or Italian bread
- Spread the butter on the cut sides of the bread. Top each half of the bread with half of the cheese mixture.8 tablespoons butter
- Bake until the cheese is bubbly and begun to brown very slightly around the edges, about 15 minutes.
- Remove from the oven. Allow to cool for a few minutes. Slice and serve.
Notes
- Line the baking sheet with foil or parchment for easy cleanup. The cheese may bubble over slightly during baking.
- Use freshly grated white cheddar for the best texture. Pre-shredded cheese won’t melt as smoothly and can affect the topping.
- Store leftovers wrapped in foil at room temperature for up to one day. Reheat in the oven at 350°F for 5 to 7 minutes.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This cheesy bread looks so good!
Thank you, Angie! I’d love for you to try it and let me know what you think.
This looks so delicious! Thanks so much for the recipe!
You’re welcome, Rosie. I hope you enjoy it!
oh yes, I could go for this right now!
This looks delicious, Lana! Thanks so much for sharing. xo
You’re welcome, Kelly.
Whoa. I would be in serious trouble around that much goodness. Serious trouble.
Miss P
Yes, I have to make myself stop at a slice or two. It’s seriously so good that I could just have it without the pasta or salad. It’s also a good side for a barbecue or even with a bowl of tomato soup in the winter. Good stuff.
Woah! My family would love this. I love the bit of mayo in the spread. And thanks for the tip about the cheese!
This bread is always a hit. I’ve been making it for almost 30 years and everybody loves it. Hope your folks do, too!
This looks delightful and easy. I love making my own garlic bread for Italian night. Thank you for sharing.
You’re welcome, Jackie! If you like garlic bread, you’ll really enjoy this cheesy onion bread. Thank you for commenting.
Sounds seriously amazing!
It is, Amanda! It usually out shines the main course :-) I could just eat this bread and a salad and be happy!
Oh my yum! You are killing me Lana; now craving this and sure I would eat the entire thing!
I know, Barb! I only make this bread on rare occasions because I would quite literally eat the whole thing. Give it a try when you’re expecting a crowd :-)