ALCOHOLIC ROOT BEER RECIPES

Name: Beer Cheese Bread Bowl
Cook time: 40 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 1 crusty bread round; 2 tablespoons olive oilu00A0; 1 clove garlic, pressedu00A0; 1 teaspoon red pepper flakesu00A0; 1/2 cup shredded Parmesanu00A0; 1/4 cup (4 tablespoons) salted butter; 1 large yellow onion, sliced thinu00A0; 2 cloves garlic, mincedu00A0; 1 teaspoon red pepper flakesu00A0; 1/4 cup all-purpose flouru00A0; 1 cup milku00A0; 6 ounces light beeru00A0; 2 heaping tablespoons grainy mustardu00A0; 1 cup grated Cheddaru00A0; 1/2 cup grated fontinau00A0cheese; 1/2 cup grated mozzarellau00A0; Pretzel rods; 2 large carrots, cut into sticksu00A0; 4 stalks celery, cut into sticksu00A0

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BEER CHEESE BREAD BOWL RECIPE | REE DRUMMOND | FOOD NETWORK

Beer Cheese Bread Bowl Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 40 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 crusty bread round
2 tablespoons olive oil
1 clove garlic, pressed
1 teaspoon red pepper flakes
1/2 cup shredded Parmesan
1/4 cup (4 tablespoons) salted butter
1 large yellow onion, sliced thin
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 cup all-purpose flour
1 cup milk
6 ounces light beer
2 heaping tablespoons grainy mustard
1 cup grated Cheddar
1/2 cup grated fontina cheese
1/2 cup grated mozzarella
Pretzel rods
2 large carrots, cut into sticks
4 stalks celery, cut into sticks

Steps:

For the bread bowl: Preheat the oven to 375 degrees F.
Remove the top quarter of the bread round, then cut it into cubes and set aside. Using a knife, cut out the interior of the bread round, leaving it hollow. Cube the removed bread and set aside.
Mix together the olive oil, garlic and red pepper flakes in a small bowl. Brush the outside and inside of the bread bowl with the oil mix. Place the bread bowl on a sheet pan and sprinkle the inside with the Parmesan. Toss the cubed bread in the remaining oil and place on the sheet pan next to the bread bowl. Bake until crisp, 15 to 18 minutes.
For the beer cheese: Meanwhile, add the butter to a large saucepan or high-sided skillet over a medium heat. When the butter has melted, add the onions, garlic and red pepper flakes, then cook until the onions are golden, 8 to 10 minutes. Sprinkle over the flour and stir to combine. Slowly pour in the milk and beer a little at a time, whisking until smooth after each addition. Add the mustard and cheeses and stir until smooth.
Pour into the crisp bread bowl and serve alongside the bread cubes, pretzel rods, carrots and celery.

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