Cheesy Onion and Herb Bread is a great side for pasta dinners or for a summer barbecue. Make plenty because guests always want seconds!
Do you have “Italian night” at your house? We do. Every Thursday.
Most of the time it’s pizza, but other times it’s pasta of some kind. Mostly spaghetti with tomato sauce.
The usual 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 onion-y herb-y bread.
No, it’s not good for you, and you’re not supposed to eat it three times a week. But for an occasional indulgence, it is incredibly delicious! And I thoroughly believe that an occasional indulgence is good for the soul.
I’ve had this cheesy onion and herb bread recipe for a long time. It came from a 1980’s sorority cookbook which I cannot find now to save my life. I’d love to give the recipe creator credit, so if you have a Beta Sigma Phi cookbook from sometime in the 1980’s and you find this recipe, please let me know!
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 bunch of people over for a casual dinner. The bread was always the hit of the party. Spaghetti-schmagetti…people just wanted this bread!
Cheesy Onion and Herb Bread is a great side for pasta dinners or for a summer barbecue. Make plenty because guests always want seconds! Click To Tweet
How to Make Cheesy Onion and Herb Bread
You can use any loaf of good French or Italian bread for this. My grocery store’s bakery makes a great multi-grain, whole wheat loaf and that’s what I use most of the time. Because, you know, whole wheat is healthy, right? Never mind what you’re going to top it with :-)
Before you get started, preheat the oven to 375 degrees.
In a large mixing bowl, combine the cheese, mayonnaise, Italian seasoning, green onions, Parmesan cheese, parsley, salt, and pepper. Mix until thoroughly combined.
Just a word about the cheese – please don’t use the already 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?
Split the loaf of bread lengthwise and place it on a baking sheet. Spread each side with half the butter.
Top each half of the bread with half of the cheese mixture.
Bake until the cheese is bubbly and begins to brown very slightly around the edges – about 15 minutes. Remove from the oven. Allow to cool for a few minutes. Slice and serve.
Enjoy!
More Bread Recipes on Never Enough Thyme:
Bread Side Dish Recipes from Other Bloggers:
- Cheesy Pull-Apart Bread from Brown-Eyed Baker
- Easy Artisan Bacon-Cheese Bread from Noble Pig
- Cheesy Garlic Bread with Basil from Inspired Taste
- Tracy’s Killer Garlic Bread from Shutterbean
- Cheesy Bread from Simply Recipes
- Olive Cheese Bread from The Pioneer Woman
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Cheesy Onion and Herb Bread
Italian or French bread, split and slathered with a delicious cheese-herb-onion mixture. Great for Italian night!
Ingredients
- 8 oz. Monterey Jack cheese, grated
- 1/2 cup mayonnaise
- 1 tblsp. dried Italian seasoning
- 1 bunch green onions, diced
- 1/3 cup Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- Salt and pepper to taste
- 1 loaf French or Italian bread
- 4 tblsp. butter, softened
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine the cheese, mayonnaise, Italian seasoning, green onions, Parmesan cheese, parsley, salt, and pepper. Mix until thoroughly combined.
- Split the loaf of bread lengthwise and place on a baking sheet. Spread the butter on the cut sides of the bread. Top each half of the bread with half of the cheese mixture.
- 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
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Nutrition Information:
Yield: 14 Serving Size: 2 slicesAmount Per Serving: Calories: 243 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 28mg Sodium: 416mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 8g
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Angie says
This cheesy bread looks so good!
Lana Stuart says
Thank you, Angie! I’d love for you to try it and let me know what you think.
Rosie @ Blueberry Kitchen says
This looks so delicious! Thanks so much for the recipe!
Lana Stuart says
You’re welcome, Rosie. I hope you enjoy it!
Diane (createdbydiane) says
oh yes, I could go for this right now!
Kelly says
This looks delicious, Lana! Thanks so much for sharing. xo
Lana Stuart says
You’re welcome, Kelly.
Miss P says
Whoa. I would be in serious trouble around that much goodness. Serious trouble.
Miss P
Lana Stuart says
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.
Brenda @ a farmgirl's dabbles says
Woah! My family would love this. I love the bit of mayo in the spread. And thanks for the tip about the cheese!
Lana Stuart says
This bread is always a hit. I’ve been making it for almost 30 years and everybody loves it. Hope your folks do, too!
Jackie says
This looks delightful and easy. I love making my own garlic bread for Italian night. Thank you for sharing.
Lana Stuart says
You’re welcome, Jackie! If you like garlic bread, you’ll really enjoy this cheesy onion bread. Thank you for commenting.
Amanda says
Sounds seriously amazing!
Lana Stuart says
It is, Amanda! It usually out shines the main course :-) I could just eat this bread and a salad and be happy!
Barbara | Creative Culinary says
Oh my yum! You are killing me Lana; now craving this and sure I would eat the entire thing!
Lana Stuart says
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 :-)