A savory version of monkey bread featuring sweet onions, broccoli and melted cheese – perfect for game day or entertaining!
Yield:10 - 12 servings. 1x
3 tablespoons olive oil, divided
2 sweet onions, sliced thinly
4 sprigs fresh thyme leaves
6 ounces fresh mozzarella cheese, cubed or shredded
8 ounces frozen broccoli
Black pepper and/or red pepper flakes, to taste
1 medium loaf sourdough or mulitgrain bread
In a large skillet, add 1 tablespoon of olive oil over medium-high heat. Add onions and cook for 10 minutes stirring often. Lower to low heat and cook for an additional 15 minutes, stirring occasionally.
Stir in fresh thyme and cook for another 5 minutes. Remove from heat.
While onions are cooking, add broccoli to a pot and steam according to package directions. Drain broccoli and add to pan with onions (once they are done cooking.) Add cheese and the black pepper or red pepper flakes (depending on how peppery/hot you like your food) and mix well.
Preheat oven to 375 degrees Fahrenheit.
Slice the bread lengthwise about 3/4ths of the way (do not cut all the way through!) Turn and do the same width wise.
One row at a time, gently pull apart bread and spoon onion/broccoli/cheese mixture into groves. Repeat until filling is evenly distributed throughout loaf.
Brush top of loaf with remaining 2 tablespoons of olive oil and place on a foil lined tray. Bake in oven for about 15 – 18 minutes or until cheese is completely melted. Serve immediately.