Comments on: Creamy Onion Garlic Bread

By: rkruger

rkruger — Tue, 01 Jun 2010 02:33:11 +0000

This was fantastic!! I also froze half the loaf, and it was just as good as the first time! I made it with spaghetti and then lasagna. My husband is super picky and doesn’t like green onions OR garlic, so I took those two ingredients out (and step 1 & 3) and sprinkled Italian seasoning on top of the loaf before I popped it in the oven. He loved it!! This will definately be a staple in our household!

By: erinv

erinv — Mon, 17 May 2010 19:53:54 +0000

I put this together 4 days ago and wrapped in cling wrap and foil and put it in the refrigerator until I was ready to bake it. We made it last night- served with lasagna and Caesar salad. It’s delicious! It has a strong garlic/onion bite to it.
Minor changes I made-
-I used about 1/2 cup minced white onion instead of green onions.
-I omitted the garlic powder and used 5 cloves fresh instead of 4.
-I also omitted the parmesan cheese (because I forgot to buy some).
-I didn’t saute the onions/garlic first. I figured they’d cook as the bread heated up.
I think making it ahead of time made the flavors intensify. Delicious!

By: BritnieAnn

BritnieAnn — Mon, 28 Sep 2009 20:12:41 +0000

This sounds like the perfect thing to pair lasagna with, I’ve been searching the site all morning and I think I’ve found the perfect bread! Can’t wait to try it!

By: kooky22

kooky22 — Thu, 03 Sep 2009 14:49:44 +0000

Delicious! I froze half of our loaf and baked it up the next week – was just as great!

By: runningamuck

runningamuck — Sun, 09 Aug 2009 02:37:28 +0000

This was delish and just as addicting as I was warned about. The only issue I had was my own fault. I didn’t have french bread on hand and so I used a funky bagguette-loaf loaf that was soft. I should have toasted up the bread before applying the garlic spread because I ended up with limp bread. But the taste… Oy! It was awesome. I roasted my garlic in the oven before adding it to the mixture. Either way, this recipe is my staple from here on out. Thanks for sharing Karly!