Cob Loaf with Caramelized Red-Onion Dip Recipe – Australian Special
This Cob Loaf with Caramelized Red-Onion Dip is a fantastic appetizer idea that brings people together. Imagine a hollowed warm crusty bread loaf, golden and crisp, filled with a savory dip made from sweet caramelized red onions, garlic, and just the right amount of balsamic. It’s a crowd-pleasing starter, ideal for casual get-togethers or game nights. Once you dig in, the gooey texture and rich flavors make this a true party favourite.
- Prep Time30 min
- Cook Time20 min
- Perform Time10 min
- Total Time1 hr
For the Cob Loaf:
- 1 large cob loaf (white or sourdough)
- 1-2 tablespoons of olive oil (for brushing the loaf)
For the Caramelized Red-Onion Dip:
- 2 large red onions, thinly sliced
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 2 cloves of garlic, minced
- 1 teaspoon of brown sugar
- 1 tablespoon of balsamic vinegar
- 1/2 cup of sour cream
- 1/2 cup of mayonnaise
- 1/2 teaspoon of dried thyme
- Salt and pepper, to taste
Prepare the Caramelized Red-Onion Dip:
Caramelize the Onions: Heat olive oil and butter in a large skillet over medium heat.
Add the thinly sliced red onions and cook, stirring occasionally, for about 15-20 minutes until they are soft and golden brown.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the brown sugar and balsamic vinegar, and cook for another 2-3 minutes until the mixture is thickened and caramelized.
Mix the Dip:
Transfer the caramelized onions to a bowl and let cool slightly.
Stir in sour cream, mayonnaise, dried thyme, salt, and pepper. Mix well to combine.
Prepare the Cob Loaf:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Loaf: Slice the top off the cob loaf and carefully scoop out the interior, leaving a thick shell. Reserve the removed bread for dipping.
Brush the inside and outside of the cob loaf with olive oil.
Bake the Loaf: Place the hollowed cob loaf on a baking sheet and bake for about 10-15 minutes, or until the crust is golden and crispy.
Assemble and Serve:
Fill the Loaf: Spoon the caramelized red-onion dip into the warm cob loaf.
Serve: Arrange the reserved bread pieces around the cob loaf for dipping. Serve immediately while warm.
Recipe Notes:
Onion Caramelization: Cook the onions slowly over medium heat, allowing them to soften fully and turn golden brown. Stir occasionally to prevent burning and achieve deep sweetness.
Bread Choice: Use a fresh cob loaf with a sturdy crust—sourdough or white works well. The loaf should be large enough to hold the dip without collapsing.
Dip Make-Ahead: The caramelized red-onion dip can be prepared a day ahead and refrigerated. Reheat gently before filling the loaf so the flavors meld without losing texture.
Serve Warm: For best results, bake the hollowed cob loaf just before serving so the crust stays crisp and the dip stays warm and gooey inside.
Garnish Options: Add chopped chives, parsley, or even a sprinkle of smoked paprika on top of the dip for extra color and flavor contrast.
