Easiest Onion Garlic Bread

Recipe Ingredients

• Onion rolls: These incredibly soft and moist bakery rolls are flavored with shredded pieces of rehydrated onion and poppy seeds. I love to sub them in for buns (seen here in this slow cooker pulled pork sandwich). It's no surprise the onion rolls I grew up on in the NY metro area were simply a cut above, but the ones I picked up here in a large Southern U.S. chain grocery store were just fine.
• Butter & Olive Oil: I like to replace a portion of the typically-used melted butter here with extra-virgin olive oil for a complementary flavor.
• Parmesan: For that salty, slightly tangy flavor we love in Italian food. Pecorino Romano is a great substitute. Shredding your own wedge is ideal for its more present flavor, but choosing a pre-shredded tub from the refrigerated deli case is a good second pick.
• Garlic: Three medium fresh garlic cloves, pressed or minced as finely as you can. Please do not use jarred garlic as the flavor is different.
• Garlic Powder: To add another layer to the garlic flavor. Try swapping in a portion with roasted garlic powder, if you have it, for a slight but tasty variation.
• Parsley: A classic fresh herb accompaniment that brings a pop of color.

Easy Recipe Steps

1. Step 1: Stir together the melted butter, olive oil, fresh garlic, parsley, garlic powder, salt, pepper, and half of the Parmesan.

2. Step 2: Halve the onion rolls and place them close together on a sheet pan. Evenly spread the butter and oil mixture over the cut surfaces to the edges.

3. Step 3: Bake at 350°F for 10-12 minutes, then switch the oven to the broil setting for about a minute on low, keeping a constant watchful eye as things move very quickly under the broiler. Remove the onion garlic bread right when the edges turn golden-brown to your liking.

Recipe Tips and Tricks

• Can't find onion rolls? Nothing beats a real deal bakery onion roll, but I've noticed onion and poppy seed topped hamburger buns in the bread aisle that would likely be a good second option.
• Broiler safety: Make sure the pan you're using to make this onion garlic bread is broiler-safe. For this reason I do not use parchment paper or aluminum foil when making this recipe. The rolls go right onto the aluminum sheet pan.
• Broiler level: My oven has low and high broiler settings, of which I choose low for this recipe. It still goes quickly, but gives you a little breathing room to prevent over-browning.
• Slicing into servings: The rolls are sliced in half width-wise at the start of this recipe, then I slice each square in half diagonally once done to serve them in wedges. If scaling this recipe up or down, each onion roll cut this way yields four wedges of garlic bread.
• Storage/reheating instructions: Once cooled, store leftover garlic bread in an air-tight container or bag with all excess air pressed out. Refrigerate for up to 3 days. To reheat, place leftover slices on a sheet pan and tent pieces in aluminum foil. Reheat at 350°F for 10 or so minutes until crisped and warmed. They will become soggier if reheated in the microwave.