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Looking for a tasty appetizer to feed a crowd for the Big Game? Cheesy French Onion Pull-Apart Bread is the way to go. A sourdough loaf is sliced, then filled with a gooey cheese mixture and topped with caramelized onions, which are finished with Woodbridge Wines Cabernet Sauvignon. The bread bakes for 20 minutes, then voila! Cheesy, gooey, delicious bread that tastes like French Onion Soup!
I don’t know about y’all, but I’m already thinking about what to make for the Big Game.
And since Winston and I adore hosting folks at our home, I know we want to do something for this upcoming event.
What better way than to start plotting out our party menu now?
(Yes. I’m totally that person who likes to plan way in advance, but I’ve found this actually helps me out since I’ve got a small child and don’t have too much time to myself these days.)
Instead of making your run-of-the-mill fondue or another appetizer for our guests, I wanted to try my hand at this cheesy pull-apart bread phenomenon.
Surely y’all have heard of this, right?
All the iterations of the bread I’ve seen look incredible, so I got to brainstorming… then went a grabbed some bread, some cheese, some onions and some Woodbridge Wines Cabernet Sauvignon.
Honestly, I wondered if I could make a pull-apart bread recipe that tasted like French Onion Soup, one of my all-time favorite wintertime dishes.
Turns out, you can totally make pull-apart bread that tastes like French Onion Soup, and I’ve been so happy with this recipe that I’ve been tempted to make it multiple times.
You know, just to confirm that it’s as good as I think it is.
And to force feed it to our unsuspecting friends and family members who visit.
And to make sure everyone is 100% on board with this appetizer for the Big Game.
The most labor-intensive part of this recipe is cutting the bread into 1″ squares. It’s not too terribly hard — you want to slice the bread all the same direction one way without cutting all the way through the bread, then you turn it 90 degrees and slice it the opposite direction to create the squares.
You cook down onions, then you deglaze them with the Woodbridge Wines Cabernet Sauvignon, cook the wine out and then remove them from the pan.
Then you melt the cheese, milk and spice together in the same pan.
And then you drizzle the cheese into the bread carefully, top the cheese with the onions, then wrap the prepared bread in foil and bake… then 20 minutes later, you’ve got Cheesy French Onion Pull-Apart Bread.
Here’s my recipe:
- 1 loaf sourdough
- 2 tablespoons unsalted butter
- 2 onions, thinly sliced
- ¼ teaspoon kosher salt
- ½ cup Woodbridge Wines Cabernet Sauvignon
- 2 cups gruyere cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup milk
- 1 teaspoon dried thyme
- Freshly ground black pepper to taste
- Melt the butter in a large nonstick skillet over medium heat.
- Add the thinly sliced onions, seasoning with the salt.
- Continually stir the onions until they have begun to caramelized.
- When the onions are a deep brown, add the Woodbridge Wines Cabernet Sauvignon to deglaze the pan.
- Cook the wine entirely out of the onions, then remove from the heat.
- While the onions cook down, slice the sourdough into 1" squares.
- Do not cut all the way through the bread while slicing the bread.
- To make the squares, I sliced the sourdough to 1" thickness in regular slices going on direction, then spun the bread around to make the other slices so the bread pieces could be square.
- In the same pan that the onions were cooked in, add the shredded cheeses and milk.
- Stir constantly, allowing the cheese a chance to melt, then season with the thyme and black pepper.
- Remove from the heat.
- Preheat the oven to 350°F. Place two pieces of aluminum foil on a baking sheet, shaping them into a +. (These will wrap around the bread as it bakes.)
- Once the cheese sauce has finished cooking, pry open the bread pieces (using your fingers or two butter knives) and drizzle the cheese in. Top with the onions.
- Complete this process until every nook and cranny of the bread has been filled with cheese and onion.
- Wrap the bread in the prepared aluminum foil, and bake for 15-20 minutes.
- Enjoy immediately!
Have you tried pull-apart bread yet?
What do you plan to make as an appetizer for the Big Game?