- 12
- 25 mins
- 40 mins
Ingredients
- 1 Tbs olive oil
- 2 large red onions, halved and thinly sliced
- 2 Tbs brown sugar
- 1 Tbs balsamic vinegar
- 1 garlic clove crushed
- 2 bunches of spinach, trimmed and roughly chopped
- 1 large cob loaf
- 250 g cream cheese, softened
- 300 g sour cream
- 1/2 cup of grated cheddar cheese
- 2 Tbs chopped basil leaves
- (optional addition of bacon - 4 rashes finely chopped)
Preparation
Step 1
1. Heat oil in a large frying pan over medium-low heat. Add red onion. Cook, stirring occasionally, for 10 minutes or until softened. Add sugar and vinegar. Cook, stirring, for 3 to 5 minutes or until golden and caramelised. Add garlic and spinach. Cook, stirring occasionally, for 3 to 5 minutes or until spinach is just wilted. Set aside to cool.
2. Preheat oven to 180C/160C fan-forced. Cut a 3cm-thick slice off top of loaf. Set aside. Remove bread from centre of loaf to form a bowl. Cut bread into large cubes.
3. Place cream cheese and sour cream in a large bowl. Stir until smooth. Add cooled onion mixture, cheddar cheese and basil. Season with salt and pepper. Spoon into loaf. Replace lid. Place on a large baking tray with bread cubes. Bake for 15 to 20 minutes or until filling is warm (cover loosely with foil if bread is over-browning during cooking). Serve warm.
If you wish to include the bacon do so in step one when also cooking onion, garlic and spinach.