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Grilled Crusty Onion Cheese Bread Recipe


It’s always nice to have hot crusty bread to serve with your favorite grilled specialties. But who wants to heat up the oven? This Grilled Crusty Onion Cheese Bread is not only quick and easy, but it “bakes” on the grill so there’s no need to heat up the oven or the kitchen. A loaf of store-bought French bread is sliced almost through, then slathered with a butter and dry onion soup mixture along with freshly grated Parmesan cheese. It’s wrapped in foil, put on the grill off the direct heat, and Voila! fabulous bread to serve with almost any summer menu in about 15 minutes. Of course, if it doesn’t happen to be grilling weather, or a grill isn’t available, the bread can also be baked in the oven.
””
Crusty Onion Cheese Bread can be quickly assembled ahead of time and taken camping or on a picnic – it can be heated at the site in the fire away from the direct heat. It’s yummy, too, and the possibility of leftovers is doubtful.

12 Servings

1 loaf French bread
1/2 cup butter, softened
1 package onion soup mix
1 cup freshly grated Parmesan cheese
  1. Cut the bread into 3/4" slices almost through to the bottom.
  2. Mix the butter, soup mix and cheese.
  3. Spread the mixture on the bread slices.
  4. Reassemble the loaf and wrap tightly in foil.
  5. About 15 minutes before serving, place on the heated grill off the direct heat (the top shelf over whatever other food you're grilling works well).
  6. Close the lid and let "bake" for 15-20 minutes or until the slices are crusty on the outside and soft and gooey on the inside.
  7. Alternately, bake in a preheated 350° oven for about 15 minutes or until heated through.

Amount Per Serving
Calories 120 Calories from Fat 92
Percent Total Calories From: Fat 77% Protein 13% Carb. 11%

Nutrient Amount per
Total Fat 10 g
Saturated Fat 6 g
Cholesterol 27 mg
Sodium 523 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g

Vitamin A 7% Vitamin C 0% Calcium 0% Iron 1%




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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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