Creamy Onion Garlic Bread
Oh, Lord, y’all. Have I got a recipe for you.
The other day I was flipping through my rather large stack of unread cooking magazines searching for recipes to tear out and save for later. I came across a recipe for Creamy Onion Garlic Bread and my heart stopped. The name alone was enough to make my mouth start watering. It wasn’t pretty.
I hurriedly ripped the recipe out, because with ingredients like onions and garlic it had to be good, right? Well, yeah, I’m sure it probably was a “good” recipe, but it wasn’t what I was hoping for. The list of ingredients included garlic powder, but no real garlic, and that, my friends, is a real tragedy.
I decided right then and there that I was going to save the world from eating mediocre garlic bread and, y’all, I don’t want to brag or anything, but this is the best bread I have ever eaten in my life. If you try just one recipe from this site, let it be this one. Seriously. Delicious doesn’t even begin to describe the creamy yumminess that is this bread.
Here’s what you’ll need: cream cheese, butter, mayonnaise (if you’re a mayo hater, just double the amount of cream cheese), parmesan cheese, garlic, garlic powder, green onions, salt and pepper. Oh, and a loaf of french bread.
The first thing you want to do is get out your butter and cream cheese. We need to bring them to room temperature. While that is happening, dice up some garlic and green onions. I chopped mine fairly small, because most people don’t like large chunks of onion or garlic. People are strange that way.
Get out a pan and drizzle about a teaspoon of olive oil in the pan and saute your garlic and green onions. Be careful not to the burn the garlic. You’re just cooking it until it gets soft and fragrant. When you are at risk of sticking your face in the pan to inhale that delicious smell, it probably means your garlic is done. Remove from the heat and set aside.
Dump your room temperature cream cheese, butter and mayo into the bowl of your mixer (fitted with the paddle attachment) and start beating it together. Dump in some shredded parmesan cheese. The stuff from the green can would work, but freshly grated is really worth it. Now add in a bit of garlic powder and turn off your mixer.
Stir in the green onions and garlic, sprinkle on some salt and pepper and take a lick right out of the bowl.
Grab your french bread and slice it in half lengthwise. I had about four serving spoons worth of the topping, so I just plopped two spoonfuls on each slice of bread and spread it all out.
(If you are really hungry, and I don’t blame you one bit if you are, go ahead and pop both of these into the oven. If, however, you prefer to save one of these loaves of bread for another time, just pop it into the freezer for thirty minutes. After thirty minutes the topping should be frozen enough not to smear all over the place. Wrap it tightly in aluminum foil and freeze until needed. Bake it straight from the freezer at 400 degrees for 10-15 minutes. Keep an eye on it, though, you won’t want it to get too brown and crunchy.)
Alright, now pop your loaf of bread into the oven at 400 degrees for 5-10 minutes.
Oh my word. Would you look at that?
I sprinkled mine with a bit of chopped parsley, just to make it prettier. You can do the same or you can just shove the entire loaf in your face. Either way, you won’t regret it.
Mm. Lunch. Don’t tell my kids, but I fed my salad to the cat and ate another slice of bread.
- Loaf of french bread
- 4 oz. cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1/4 cup mayonnaise
- 1/4 cup shredded Parmesan cheese
- 4 cloves garlic
- 2 bunches green onions
- 1 tsp. garlic powder
- salt and pepper, to taste
- parsley, for garnish
- Finely dice the green onions and garlic. Drizzle a large pan with olive oil and saute onions and garlic for 1-2 minutes, until garlic is soft and fragrant. Remove from heat and set aside.
- In the bowl of a mixer fitted with the paddle attachment, beat together cream cheese, butter and mayonnaise. Mix in parmesan cheese, garlic powder, salt and pepper.
- Pour in the onion and garlic mixture and stir together with the cheese mixture.
- Slice the french bread in half lengthwise and spread the cut side of the bread with the mixture.
- Bake in a pre-heated 400 degree oven for 5-10 minutes, until the top is slightly browned and the bread is a bit crunchy.