Cheesy Garlic Stuffed French Bread

Total Time:
40 min
20 min
20 min

4 to 6 servings

  • 1 1/2 sticks (12 tablespoons) unsalted butter, softened
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup grated yellow onions
  • 3 tablespoons chopped parsley leaves
  • 2 tablespoons minced garlic
  • 1 tablespoon Essence, recipe follows
  • 1 teaspoon lemon juice
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1 loaf French or Italian bread, about 22 inches long, cut in 1/2 lengthwise
  • 2 1/2 cups grated sharp cheddar
  • Preheat the oven to 400 degrees F.

  • In a large bowl, cream together the butter and olive oil. Add the onions, parsley, garlic, Essence, lemon juice, pepper sauce, and salt and combine with a rubber spatula.

  • Spread a large sheet of heavy aluminum foil on a work surface and place the 2 French bread halves in the middle. Spread the mixture evenly over both halves of bread. Cover the bottom 1/2 evenly with the cheese and top with the other 1/2. Wrap together in the foil and place on a baking sheet. Bake until the crust is hard and the filling is gooey, about 20 minutes.

  • Remove from the oven, unwrap, and cut into 2-inch thick slices.

  • Serve immediately.

Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried leaf oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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