French Onion Cob Loaf
A hot French Onion Cob Loaf dip is a savory treat perfect for gatherings and parties. We love adding fresh veggies for dipping into that cheesy mess!
There's hardly anything better than a hot, savoury French Onion Cob Loaf dip. Imagine the rich flavors of our favourite French Onion Soup mixed with creamy, melted cheese, all served in a warm, crusty cob loaf - perfect for gatherings and parties
To prepare, a hollowed-out cob loaf is filled with a mixture of crispy bacon, softened cream cheese, sour cream, grated cheese, and our favourite new homemade pantry condiment, dry French onion soup mix and the freshness of spring onions. Baked until the cheese is bubbly and golden, the loaf itself becomes a deliciously edible bowl, while the hollowed-out bread pieces are perfect for dipping into the luscious, gooey filling. This comforting and indulgent appetiser is sure to impress and satisfy any crowd. We love serving it with fresh veggies to dip into the hot cheesy mess as well.
NOTE: Of course I made my own cob loaf. I used the Soft Buttermilk Rolls recipe and then just rolled it into a cob shape, slashed the top and cooked it for 30 minutes at 180°C.
As you should know, we are Amazing Grazing HQ here, so make sure you check out some of these other recipes that will make your guests extremely happy;
Caramelised Onion and Cheddar Dip
Hummus with Shredded Beef, Cumin Butter and Almonds
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The Lazy Sourdough Bakery course now baking.
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Need
- 1 round cob loaf (see note)
- 7 rashers streaky bacon
- 150 Grams cheeses of choice, we used parmesan, cheddar and Swiss
- 250 Grams cream cheese
- 50 Grams French Onion Soup Dry Mix Recipe
- 30 Grams Easy Thermomix mayonnaise Recipe
- 150 Grams Creme Fraiche (homemade) or sour cream Recipe
- 3-4 spring onions
- carrot and cucumber sticks for serving
Do
- 1
You will need to premake a loaf or purchase one. Cut the top off and hollow out the centre of the loaf in mouth sized pieces. Arrange them around the loaf in a baking tray and set aside.
- 2
Preheat the oven to 180°C.
- 3
Cut the bacon into small pieces and fry on a medium heat until crispy. Drain bacon on a paper towel and pour any of the bacon fat rendered onto the bread chunks. Allow bacon to cool while you do the rest.
- 4
Place all the cheeses you plan to use into the Thermomix bowl and mill 10 sec/speed 8.
- 5
Cube the cream cheese and add to the Thermomix bowl. Blend 5 sec/speed 5.
- 6
Scrape down sides of bowl and the lid with a spatula.
- 7
Add remaining ingredients except spring onions and blend 10 sec/speed 6. Stop and scrape down sides of bowl as needed. You may need to repeat this depending on how cold the cream cheese is.
- 8
Stir the crispy bacon and spring onions using a spatula and then spread the dip into the hollowed out loaf pushing down firmly. Cover the dip with the bread 'lid' and if you feel you need to, drizzle the bread cubes with a little EVOO.
- 9
Bake 30 minutes until the centre is sizzling and the bread is crunchy and golden.
- 10
Serve whilst hot with additional veggies of choice on the side for dipping.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
