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Onion Cheese Bread

Rated as 4.56 out of 5 Stars

"This bread is yummy served as an appetizer or with soup. 'We nicknamed it Louisiana Lagniappe Bread,' relates Debbie Letzring from Pineville, Louisiana. ''Lagniappe' is Louisiana French for 'extra', and this bread is extra-good.'"
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40 m servings
Original recipe yields 8 servings


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  1. Cut bread lengthwise down the middle to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Repeat cuts in the opposite direction. Stuff bread with cheese and onions. Place on a double thickness of heavy-duty foil (about 24 in. x 12 in.).
  2. Combine the butter, lemon juice and mustard; drizzle over bread. Fold foil around bread. Place on a baking sheet. Bake at 425 degrees F for 20 minutes or until cheese is melted. Unwrap; bake 5-10 minutes longer or until bread is lightly crisp. Cut into pieces; serve warm.


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This is really, really good! We just love the mustard flavor...I usually add a little extra! I've made this 3 or 4 times, and it's really worth the effort. We like to have this for weekend lunc...

This receipe is very good. When I make it I use sweet red onion and swiss or mozzerella cheese.

I've made a version of this for years; we call it "Vienna Bread". I use Swiss cheese instead, use dried mustard instead of the prepared mustard, brown/crystallize some chopped sweet onion inste...

Excellent! I didn't have any french bread so I improvised a bit and spread both mixtures over slices of potato bread. Delicious!

This was a hit at our wedding reception. Such a unique flavor from the mustard. One of those things that sounds like it would mot work and then sneaks up and surprises you. Thanks a bunch for sh...

We really loved this! I used a mini baguette from Costco, so I scaled the recipe back considerably. I think the directions for cutting the bread are confusing and need to be corrected. I foun...

This was pretty good. I added garlic, and next time I would cut the amount of lemon juice in half, we found it a little too overpowering.

I make this all the time I love it