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The most EPIC, cheesy French Onion Cob Loaf, packed with crispy bacon, melted cheese, sour cream, spring onions and French onion soup mix.
This will be a showstopper at your next party and it takes just 5 minutes to prepare, then bake!
This French onion cob loaf recipe is creamy, cheesy and packed with delicious flavours in every mouthful. It is SO easy to make, and you can have it ready to serve in less than 40 minutes!
The golden crispy bread shell and soft gooey centre is a classic Australian recipe that is always popular; whether served as a starter, snack, or with drinks and cocktails for an informal catch up with friends.
Like my spinach cob loaf, this cob loaf recipe is the perfect party food to serve alongside other classic party favourites such as tasty party pies, sausage rolls and mini quiches.
Why You’re Going To Love This Recipe
- Easy recipe – just takes 5 minutes to prepare!
- Perfect party food – this cob loaf is always popular with young and old alike!
- Feeds a crowd – it’s rich and creamy filling and crunchy bread sides mean this is a filling recipe and serves a lot of people!
- Conventional or Thermomix – both methods are included in the cob loaf recipe card at the end of the post.
What You Need
You only need a handful of basic ingredients to make this French onion cob loaf!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Olive oil – to fry the bacon in.
- Bacon – diced middle bacon, or buy ready chopped / diced bacon.
- Cream cheese – use softened, room temperature cream cheese. You can use either full fat cream cheese or light cream cheese.
- Sour cream – again, you can use full fat or light sour cream depending on your preference.
- Mayonnaise – I recommend using whole egg mayonnaise.
- Cheddar cheese – or tasty cheese. I recommend buying a block of cheese and grating it yourself for the best results, rather than using pre-shredded cheese which contains anti-caking agents.
- French onion soup mix – I prefer to use the Continental brand of French onion soup mix, however you can use any other brand you prefer.
- Spring onions – also known as green onions, they add extra flavour and pops of bright green colour.
- Chives – you can use fresh chives or lightly dried chives.
- Cob loaf – a large cob loaf, weighing approximately 450g / 16 oz. Cob loaves are round loaves that are crusty on the outside and soft and fluffy on the inside.
Equipment Required
You don’t need any fancy equipment to make this recipe:
- Serrated knife – for cutting the top off the cob loaf.
- Large mixing bowl.
- Baking tray.
- Oven – I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees celsius.
Step By Step Instructions
This French onion cob loaf, packed with bacon and cheese, could not be easier to make. It takes just 5 minutes to prepare, and have it on the table in 40 minutes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 – Prepare The Cob Loaf
Preheat the oven to 180 degrees celsius (fan-forced) or 350 degrees fahrenheit.
Using a serrated knife, cut the top off the cob loaf (approximately 5 cm / 2 inches). The top then becomes the ‘lid’.
Scoop out pieces of the inside of the loaf until it is completely hollowed out. Set these pieces of bread aside.
Step 2 – Prepare The Filling
Heat the oil in a saucepan over medium/high heat. Cook the bacon until crispy. Place onto paper towel to remove any excess oil.
Place the cream cheese, sour cream, mayonnaise, grated cheese, French onion soup mix, spring onions, chives and cooked bacon into a large bowl.
Mix ingredients together to combine.
Step 3 – Fill The Cob Loaf
Place the hollowed cob loaf onto a flat baking tray. Place the bread pieces around the cob loaf.
Spoon the mixture into the hollowed loaf.
Place the ‘lid’ on top.
Step 4 – Bake
Bake for 30 minutes or until the creamy dip is warm and gooey and the bread pieces are crunchy.
TIP: Stir the creamy dip every 10 minutes while baking, for even warming.
EXTRA TIP: If the bread pieces are cooked and the dip is still warming, remove the bread pieces from the tray and set aside while the dip continues to cook.
Serve immediately by dipping the bread pieces into the warm French onion dip.
Expert Tips
- If you don’t have time to wait for the cream cheese to soften to room temperature – place it in the microwave for 30-60 seconds or until slightly softened.
- For a healthier version – use light cream cheese and light sour cream. You can also use Greek yogurt in place of the sour cream.
- You can use a Thermomix to combine the ingredients – see recipe card below.
- Stir the creamy dip every 10 minutes while baking, for even warming.
- If the bread pieces are cooked and the dip is still warming, remove the bread pieces from the tray and set aside while the dip continues to cook.
- Cob loaf is best served immediately after baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a moderate oven.
- Serving ideas – serve with crackers, tortilla chips, or vegetable sticks.
FAQs
Absolutely! The dip can be stored in the fridge for up to 2 days, then reheat in the microwave for 1-2 minutes or until heated through, before serving. Pour the warmed dip into the cob loaf and bake until the bread is crunchy.
French onion cob loaf is delicious with many vegetables including sticks of carrot, celery and cucumber, slices of capsicum, raw baby mushrooms, or cherry tomatoes!
No, I do not recommend freezing this cob loaf recipe.
Bacon and cheese is a combination that is always popular at parties! Here are some more of our favourite bacon and cheese recipes:
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French Onion Cob Loaf
The most EPIC, cheesy French Onion Cob Loaf with cream cheese, bacon, spring onions, sour cream, mayo, chives, French onion soup mix and grated cheese… baked until gooey and warm!
Servings: 20 serves
Calories: 220kcal
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Instructions
Preheat the oven to 180 degrees celsius (fan-forced).
Using a serrated knife, cut the top off the cob loaf (approximately 5 cm). The top then becomes the ‘lid’.
Scoop out pieces of the inside of the loaf until it is completely hollowed out.
Place the hollowed cob loaf onto a flat baking tray. Place the bread pieces around the cob loaf.
Heat the oil in a frying pan over medium/high heat. Cook the bacon until crispy. Place onto paper towel to remove any excess oil.
- Place the cream cheese, sour cream, mayonnaise, grated cheese, French onion soup mix, spring onions, chives and cooked bacon into a large bowl and mix to combine. If using a Thermomix: Mix for 10 seconds, Reverse, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds, Reverse, Speed 4 or until combined.
Spoon the mixture into the hollowed loaf. Place the ‘lid’ on top.
- Bake for 30 minutes or until the creamy dip is warm and gooey and the bread pieces are crunchy. Stir the creamy dip every 10 minutes for even warming.If the bread pieces are cooked and the dip is still warming, remove the bread pieces from the tray and set aside while the dip continues to cook.
Serve immediately by dipping the bread pieces into the warm French onion dip.
Notes
- If you don’t have time to wait for the cream cheese to soften to room temperature, place it in the microwave for 30-60 seconds or until slightly softened. Cream cheese softened to room temperature helps to avoid any lumps.
- For a healthier version, use light cream cheese and light sour cream. You can also use Greek yogurt in place of the sour cream.
- Stir the creamy dip every 10 minutes while baking, for even warming.
- If the bread pieces are cooked and the dip is still warming, remove the bread pieces from the tray and set aside while the dip continues to cook.
- Cob loaf is best served immediately after baking.
- This dip can be made ahead of time and stored in the fridge for up to 2 days. Reheat in the microwave for 1-2 minutes or until heated through before serving. Pour the warmed dip into the cob loaf and bake until the bread is crunchy.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a moderate oven.
- You can also serve this dip with crackers, tortilla chips, or vegetable sticks.
Nutrition
Calories: 220kcal | Carbohydrates: 3g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 211mg | Potassium: 80mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 0.1mg
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