This Bloomin’ Onion Bread recipe obviously came about from the Outback Steak House bloomin’ onion. The difference, of course, is this is bread.
Bloomin’ Onion Bread has cheese stuffed in every crack and is cut just like the Onion from Outback.
This recipe makes enough to feed a small army. Which makes it a good candidate recipe for get-togethers with friends.
It’s a fun way to serve bread because everyone can just pull off a piece of cheesy onion bread.
This would be a great appetizer or bread for a meal.
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Bloomin' Onion Bread is a copycat of the Bloomin' Onion except in a bread format. Delicious!
- 1 unsliced loaf sourdough bread
- 12-16 ounces Monterey Jack cheese thinly sliced
- 1/2 cup butter melted
- 1/2 cup finely diced green onion
- 2 teaspoons poppy seeds
- Preheat oven to 350 degrees.
- Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
- Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes.
- Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Enjoy!
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