French Onion Dip Cob Loaf

If you haven’t heard of a cob loaf then you are most likely not Australian. This French Onion Dip Cob Loaf is the ultimate Australian party recipe. Everyone has their own version of a cob loaf but mine is filled with a rich, creamy dip made from roasted garlic, slow-caramelised onions, sour cream, cream cheese and plenty of cheese. It’s baked until golden and bubbling and will always be the first thing to disappear at any Christmas or party gathering!

Ingredients for French Onion Dip Cob Loaf

The ingredient list for this French onion dip cob loaf is simple and made up of easy, familiar staples. Roasted garlic and slow-caramelised onions form the flavour base, while sour cream and cream cheese create that ultra-creamy, tangy dip we all love. Plenty of cheese makes it extra indulgent, and a crusty cob loaf is essential for holding the dip and turning every last piece of bread into the perfect scooper.

• Cob loaf – You can find a cob loaf at most major supermarkets and bakeries. I like to use a high quality sourdough cob loaf.
• Brown onions – slowly caramelised until sweet, golden and jammy. Use brown onions that are finely sliced.
• Sour cream – brings that classic tangy French onion flavour
• Cream cheese – makes the dip ultra creamy and rich. Make sure it’s room temperature so it can easily be mixed through.
• Cheese – plenty of it, for a gooey, melty centre once baked. I like to use a melty cheddar cheese and lots of grated parmesan.

A full list of ingredients can be found in the recipe card below

How To Make French Onion Dip Cob Loaf

This French onion cob loaf could not be easier to make. While the caramelised onions and roasted garlic take a little patience, once they’re done everything comes together quickly.

Step 1: To make the caramelised onions, heat the olive oil in a heavy based deep saucepan over medium heat. When sizzling, add the onion. Immediately reduce the heat to low and cook for 45 minutes, stirring occasionally. Add the brown sugar, balsamic vinegar and sprinkle of salt to the onions and stir through. Continue to cook on low for an additional 15 minutes or until sticky and brown.

Step 2: In a large bowl, combine the caramelised onions, roasted garlic cloves, cream cheese, sour cream, mozzarella cheese, parmesan cheese, chives and a pinch of salt and pepper. Stir through until everything is well combined.

Step 3: Slice off the top of the cob loaf. Using a serrated knife, cut around the inside of the bread making sure you do not cut into the sides. Scoop out the center of the bread using your hands. Use your hands to tear the bread into pieces about the size of croutons and do the same with the top of the bread. Add the filling into the centre of the cob loaf and then sprinkle over a little extra parmesan and mozzarella cheese.

Step 4: Place the cob loaf onto a baking tray and scatter around the torn up pieces of bread. Drizzle the torn up pieces of bread with a little olive oil. Bake for 15 – 20 minutes or until the top is melted, golden and bubbling.

Tips & Tricks

• Use a serrated or bread knife to cut a circle around the top of the cob loaf, then remove the lid and cut it up to use as extra dippers
• Rip the bread from the middle with your hands rather than cutting it into neat cubes — it’s easier and the uneven pieces get much crispier once toasted
• Drizzle the bread pieces generously with olive oil for extra golden, crunchy goodness
• Don’t cut through the sides of the cob loaf, or your hot, creamy dip will leak out everywhere (and we don’t want that)

FAQ’s

How To Serve

• Serve this French onion cob loaf hot, straight from the oven, while the dip is bubbling and the bread is crisp. Arrange the toasted bread pieces around the cob loaf for dipping and place it in the centre of the table so everyone can dig in.
• Serve with lots of chips, crackers and with my other delicious dips such as spicy red pepper dip or creamy garlic and herb dip.
• Bring to your next holiday or Christmas gathering! It will be the first thing to go and will be extra delicious when paired with my roasted tomatoes with whipped goat cheese.

How To Store

If you have leftovers, allow the cob loaf to cool completely before storing. Transfer the dip and bread to an airtight container and refrigerate for up to 2 days. For best results, reheat the dip in the oven until warmed through, then serve with freshly toasted bread, as the cob loaf itself will soften once stored.

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If you make this French Onion Dip Cob Loaf, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.