French Pull-Apart Bread
Preparation Time: 15 min
Cooking Time: 35 min
Serves 6-8
INGREDIENTS
- 1 large round loaf sourdough or crusty boule
- 1 jar Reese Original Caramelized Onions
- 4 tbsp butter, melted
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 cup shredded Gruyère cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- Black pepper, to taste
DESCRIPTION
Inspired by French onion soup, this Pull-Apart Bread is made for Game Day sharing. Golden, gooey, and packed with savory flavor from our ready-to-serve Original Caramelized Onions, it’s an easy win for hosts who want big flavor without extra prep.
DIRECTIONS
1. Preheat oven to 375°F (190°C).
2. Using a sharp bread knife, cut the loaf in a crisscross pattern (like a checkerboard), slicing almost to the bottom but not all the way through.
3. In a small bowl, mix melted butter, garlic, thyme, black pepper, and Reese Original Caramelized Onions.
4. Gently open the cuts in the bread and spoon the onion-butter mixture deep into the cracks.
5. Stuff Gruyère, mozzarella, and Parmesan evenly into the cuts.
6. Wrap loaf loosely in foil and place on a baking sheet.
7. Bake 20 minutes, then uncover and bake 10-15 more minutes until cheese is melted, bubbly, and the top is golden.
8. Rest 5 minutes, then pull apart and enjoy.
2. Using a sharp bread knife, cut the loaf in a crisscross pattern (like a checkerboard), slicing almost to the bottom but not all the way through.
3. In a small bowl, mix melted butter, garlic, thyme, black pepper, and Reese Original Caramelized Onions.
4. Gently open the cuts in the bread and spoon the onion-butter mixture deep into the cracks.
5. Stuff Gruyère, mozzarella, and Parmesan evenly into the cuts.
6. Wrap loaf loosely in foil and place on a baking sheet.
7. Bake 20 minutes, then uncover and bake 10-15 more minutes until cheese is melted, bubbly, and the top is golden.
8. Rest 5 minutes, then pull apart and enjoy.