Bloomin' Onion Bread

by Kirsten Pierce

1 unsliced loaf (round is preferable) sourdough bread
1 pound Monterrey Jack Cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion, with tops
2-3 tsp poppy seeds

Cut the bread lengthwise and width wise-without cutting through the bottom crust. Insert cheese between cuts (thicker cuts are easier to get cheese into, but thinner cuts have more cheese), try to get the cheese down into the bottom of the bread. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil and place in your dutch over. Bake at 350 degrees for 15 minutes, using 1 1/2 rings on the top and 1 ring on the bottom (or 14 briquettes on the top and 10 on the bottom) Unwrap. Bake 10 more minutes, or until cheese is melted.

Recipe courtesy of Dutchovenmadness.blogspot.com.