I cannot believe I made this. I cannot believe Alex ate it. I cannot believe how delicious it is. I cannot believe how many calories it is…
This has to be one of those dishes that was popular in the 50s or 60s. Perhaps something made for dinner parties in a time before calories were counted so carefully and so many people were worried about gluten. The original recipe called for dehydrated onion flakes and canned mushrooms, but I’ll have none of that nonsense. Canned mushrooms are almost as bad as canned asparagus.
Growing up, this cheesy bread used to be served at large family gatherings. I come from a giant extended family (my dad is one of eleven children) and a few times a year we gathered for birthday parties or Christmas. I remember a few dishes from those times. This is one of them.
It takes a little time to prepare, mostly because you have to stuff all of those slices of cheese into the many slots cut into the bread. The outcome is melty and the mushroom mixture is delicious. My favorite part is actually the very bottom and sides of the crust. They get extra crispy. I suppose that, served at a party (football season IS upon us after all) it’s not that bad for you if shared with many people.
vienna cheese bread
serves 8-10 as an appetizer
1 large loaf of bread
1 pound swiss cheese
1/2 pound butter
1 cup onion, diced small
6 ounces white mushrooms, chopped
1 tablespoons poppy seeds
1/2 teaspoon salt
1 1/2 teaspoons lemon juice
Preheat the oven to 350 degrees. Cut bread in a criss-cross pattern within 1/4 inch from bottom by cutting diagonally across the top of the bread in one direction and then going back and cutting across in the opposite direction. Stuff each of the cuts with a slice of cheese. Place the bread on double sheet of foil with the edges turned up. Melt the butter in a saute pan. Add the remaining ingredients and simmer until the onion is soft. Spoon the sauce over the bread and cover with more foil. Seal sides to make a packet around the loaf. Bake for 45-60 minutes. Carefully take bread out of the foil and slide it onto a cutting board to serve.