Friday, December 20, 2013


I made an ooey-gooey-cheesy, ultra buttery, and totally indulgent bread, and I make no apologies for it!  It’s the holidays after all!

In fact; I brought Cheese and Onion Pull-Apart Bread to a girl’s party, and most of the time when we get together we bring light dishes; when they asked what it was I told them that it was bread, full of sweet onions cooked in butter and that there was tons of cheese. 

Each and every one of these girls grinned from ear to ear, and dove in, aaand made no apologies for it!  

We’ll apologize in the New Year by getting a gym membership that we’ll rarely use, but have to pay for because we signed a stupid contract, after vowing that this year would be different then years past!  I say we, but maybe that’s just me : \

Cheese and Onion Pull-Apart Bread is super easy to make because it starts with frozen bread dough!  

This recipe is for two loaves, but you may cut it in half and make one loaf; or you could use the rolls in their frozen state, assemble the loaves, bake one and freeze one; but you may have to apologize when you do get around to eating the second loaf as the no apologies thing is really only for the holidays!  Truthfully, I’ll eat Cheese and Onion Pull-Apart Bread any time of the year with no regrets, it’s that good!

Here’s what you do.  

Frozen bake and serve rolls make this sooo easy to make!

I like to sprinkle a light dusting of flour on a clean kitchen towel...

...Then lay the frozen rolls on half of the towel, and fold the towel over the rolls, this helps with the condensation.

The rolls thaw rather quickly like this, but if you totally forget to take them out, you may assemble the bread with frozen rolls, they will just take longer to rise.

Melt a stick and a half of buttah with some onion and garlic; cook this over medium heat.

When the butter starts to bubble add some fresh thyme leaves, and cook until the onions are soft.

Dip a pastry brush into the melted butter...

...And generously grease two loaf pans.

Lay 6 rolls in the bottom of each pan and then spoon some of the onions and butter over them.

Sprinkle some shredded mozzarella and grated parmesan.

I like to do another layer of onions and cheese, cuz I'm crazy like that.

Lay 6 more rolls in the pan.

Add one more layer each of the onions and cheese; reserve about 1/4 of the butter and the cheese.

Allow the loaves to rise covered in a warm place.

When the tops of the loaves are even with the tops of the pans they're ready to bake.

Place the loaf pans on a sheet pan and bake in a pre-heated 350 degree oven for 15 minutes.

Sprinkle the remaining cheese on top of the bread and return to the oven for another 15 to 20 minutes, until the tops are deep golden brown.

While the loaves are hot, brush on the remaining butter.

Allow the loaves to cool in the pans for about 15 minutes.

Run a knife around the edge of the pan and then remove the loaves from the pans.  Either serve immediately, or cool on a wire rack.

This bread is buttery, ooey gooey goodness, and it makes folks really happy!


Makes 2 loaves

¾             cup         Butter (1 ½ sticks)
1              cup         Onion, diced small (about half of a large onion)
3              cloves      Garlic, minced
2              tsp.         Fresh thyme leaves
1/8           tsp.         Salt
1-25          oz. bag     Frozen, bake and serve rolls, a bag has 24 rolls
3              cups        Grated Mozzarella cheese
½             cup         Grated Parmesan cheese

   1.       To a medium sauce pan add the butter, onion, garlic and salt.  Cook over medium heat, when the butter starts is melted and starts to bubble add the thyme, cook until the onions are translucent, about 5 minutes.
   2.       Prepare 2 loaf pans by brushing some of the melted butter from the onions to coat the pans.  The rolls may be used frozen or thawed.  Lay 6 rolls in the bottom of each pan, spoon about a third of the onions and butter on to the rolls, layer a third of the cheeses, then some more onions, and more cheese.  Lay 6 more rolls in each pan and repeat with only a single layer each of the onions and then the cheese; reserve about a fourth of the melted butter and cheeses for later.
   3.       Cover the loaves with a clean towel and rise in a warm place until the loaves rise to the top of the loaf pans; if thawed it will take about 30 minutes.
   4.       Meanwhile pre-heat the oven to 350 degrees.  Bake the risen loaves for 15 minutes, remove an sprinkle the tops of the loaves with the remaining cheeses; return to oven for another 15 to 20 minutes, until the tops of the loaves are deep golden brown.  Pour the remaining butter over the top of the loaves (it may need to be melted again).
   5.       Cool the loaves in the pan for about 15 minutes, and then run a knife around the edge of the pan to loosen the bread, remove the bread from the pan. 

Cheese and Onion Pull-Apart Bread is best served warm (although it also yummy if it’s cooled), it can be baked in advanced and then reheated.


  1. I bet you have lots of friends around when that comes out of the oven! Wonderful, beautiful and I bet it is soooo tasty! Merry Christmas and Happy New Year!

  2. we can't think of a better dish to wake up to for breakfast than this during the holidays...crisped cheesy onion pull apart steamy hot out of the oven is such a treat,thanks so much for this inspiration :-)

  3. This bread looks so yummy, will try it over the Holidays!
    Merry Christmas to you and your family Kari, have a wonderful Holiday season!

  4. Oh my gosh, this bread looks amazing! I've never made pull-apart bread and I know my family would love it in all it's cheesy pull-apart glory! Perfect to bake up for Christmas!