Cheesy Onion and Herb Bread

This Cheesy Onion and Herb Bread features a soft, savory topping of cheese and herbs. Perfect for pasta, grilled meats, and casual dinners.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

▢ 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

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.

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.