Divine Elephant Garlic and Shallot Bread

Preheat oven to 400 degrees F. Remove the outer papery layers of the garlic and cut off the tips (the opposite side of the root), to expose the bulbs inside. Drizzle on about a tablespoon of olive oil and a teaspoon of salt. Wrap tightly in aluminum foil and bake for an hour, or until deep golden brown. 

Cut the non-root ends off of the shallots and drizzle on about a tablespoon of olive oil and a teaspoon of salt. Also wrap tightly in aluminum foil and bake for an hour, until tender and golden.

In a large mixing bowl, combine softened garlic and softened shallots with butter, 1 teaspoon salt, black pepper, red pepper flakes, and garlic powder. Mix well. 

Spread garlic/shallot/butter mixture on both sides of the loaf of French bread. Sprinkle on Parmesan cheese and place bread onto a foil-lined baking sheet. Bake in the oven for 15-20 minutes, until bread is golden brown and crispy. Garnish with scallion slices and enjoy!