I really wasn’t sure what to expect when I was preparing this recipe. It seemed a little strange, but also like it may be really good.
For the bread I used a nice hearty sour dough. This worked great but I think I would have lightly toasted the bread before spreading it with the topping. I didn’t want to broil the slices too long, which resulted in some of the bread sticks being softer.
The butter and wine blend very well together. I used a heavy Shiraz for the wine - mainly because that is what my husband wanted to drink it with dinner.
For the cheese I had an extra sharp Cheddar. I really like the sharpness of cheese.
I was really surprised by how good these were! The butter soaks into the bread really infusing the flavor throughout.
I serve the onion sticks with homemade chicken noodle soup. They were perfect for dipping!
ONION STICKS
1/2 Envelope Onion Soup Mix
1/2 Pound Softened Butter
1/2 Cup Grated Cheddar Cheese
2 Tablespoons Burgundy Wine
12 Slices Bread
Trim crusts from bread. Combine butter with soup mix, cheddar and wine. Spread bread with onion butter. Bake in a 400 degree oven until brown and bubbly. Cut into strips. Serve hot.
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