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Pull-Apart Cheesy Onion Bread


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 Reviews:  4   Viewing: 1 - 4  
Rating: 4
by: Joanne, NY Reviewed: 03/29/2014
Possibly the worst-written directions
This tasted good but it was unnecessarily confusing to follow--"Stack the 9 pcs of dough w/onion on top, then take the last piece & flip it onion side down," are you kidding me?! Like Frank Sinatra, I did it my way. I guess it is meant to be placed on a SLANT slightly overlapping one another like dominos in 2 rows? I laid them in flat, onion on top. Period. It needed much simpler instructions. It rose high, break apart biscuits basically. Very rich. Use less buttermilk,1 cup makes dough too wet.
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Rating: 5
by: Jasmina, NY Reviewed: 03/28/2013
Great recipe!
I made this cheesy onion bread exactly as it was written, but with one cup of white whole wheat flour and one cup of all-purpose flour. I also fried onion on some sunflower oil instead of butter, on lower heat, until it was soft, but not browned. The bread was moist, soft and very tasty (just enough of onion flavor). You know, you can't expect bread-like texture with this much butter in it (in the note you can find that this is "buttery biscuit dough")... Everybody in my family LOVED it!
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Rating: 4
by: Mary Reviewed: 01/29/2013
needs a little tweeking
I needed a bread recipe and decided to give it a try. I used a small onion and added 2 cloves finely chopped garlic. I used about 1/4 stick butter to saute it. I omitted the poppyseeds and used swiss cheese. I also baked it 5 minutes longer. I let it cool after I took it out of the pan before I sliced it. Everyone loved it.
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Rating: 1
by: Marianne, TX Reviewed: 01/21/2013
Don't waste your time
I made this recipe today according to directions. It was extremely dry and all I could taste was the onions. I could not taste the cheese at all. The consistancy is like a biscuit. I won't be making this again. Very disappointed.
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 Reviews:  4   Viewing: 1 - 4  
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