If there's one recipe that guarantees empty plates at any party, it's this French Onion Cob Loaf. Loaded with crispy bacon, creamy cheese and that classic French onion flavour, it's baked until golden, gooey and completely irresistible.
I alternate this with my other favourite cob dips, my Bacon and Cheese Cob Loaf or Spinach Cob Loaf, for the ultimate entertaining spread.
This French Onion Cob Loaf is the kind of retro Aussie party food that never goes out of style - and for good reason! It's rich, creamy, packed with flavour and ridiculously easy to throw together with just a handful of ingredients.
What makes this version extra special is the balance of creamy cheeses, crispy bacon and that iconic French onion soup mix - all baked inside a crusty cob loaf until perfectly warm and melty. If you love easy entertaining recipes, you'll also want to try my crispy Ricotta and Spinach Tarts or my ever popular baked Thai Chicken Meatballs.
This has become a trophy winning recipe in my house now! Now that I have made this, it is going to be a centrepiece of my get-togethers! Thank you for the easy to follow recipe and ingredients!
- Rena
Why You're Going To Love This Recipe
- Absolute crowd-pleaser - this French onion cob loaf disappears in minutes at parties, BBQs and family get-togethers!
- Super easy to make - simply mix, fill and bake for a delicious, fuss-free centrepiece.
- Make-ahead friendly - prep the dip in advance and bake when needed.
- Rich, creamy and cheesy - packed with crispy bacon and baked inside a golden, crusty loaf.
- Perfect for entertaining - this cob loaf is a guaranteed crowd-feeder with zero fuss. Simply tear and dip using toasted cob loaf pieces or fresh carrot, cucumber and celery sticks for a lighter option.
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French Onion Cob Loaf Ingredients
Most of the ingredients are simple pantry staples, but here are a few worth noting:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- French onion soup mix - this is where all that signature flavour comes from, so don't skip it.
- Cream cheese - soften this to room temperature to ensure a smooth, lump-free dip.
- Cob loaf - choose a fresh, round loaf with a firm crust so it holds the filling well.
Variations
- No bacon? Simply leave it out for a vegetarian version or swap it for sautéed mushrooms for an extra boost of flavour.
- Lighter option - use light cream cheese, light sour cream or swap sour cream for Greek yoghurt.
- Gluten-free option - serve the dip in a gluten-free cob loaf or bake just the filling in a dish and serve with GF crackers and veggie sticks.
- Extra cheesy - add some mozzarella for an even stretchier, gooier centre.
How To Make French Onion Cob Loaf
This French onion cob loaf is loaded with bacon and cheese, takes just 5 minutes to prep, and is ready to devour in 40 minutes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Prepare the cob loaf: Slice the top off the cob loaf and set it aside as the lid (a serrated knife does the job well). Scoop out the centre, leaving a thick shell. Tear the removed bread into chunks and set aside.
- Assemble dip ingredients: Cook the diced bacon in a frying pan until crispy, then drain on paper towel. Place the crispy bacon in a large bowl, with the softened cream cheese, sour cream, mayonnaise, grated cheese, French onion soup mix, spring onions and chives.
- Mix: Mix the dip ingredients together until smooth.
- Fill the cob: Spoon the mixture into the hollowed cob loaf and arrange the bread pieces around the loaf.
- Bake: Place the lid back on top, and bake for 30 minutes, stirring the dip every 10 minutes, until hot and gooey. TIP: If the bread pieces toast before the dip is fully heated, simply remove them from the tray and set aside while the dip finishes cooking.
- Serve: Serve immediately with the toasted bread pieces for dipping.
Recipe Tips
- Soften your cream cheese properly to avoid lumps (microwave briefly if needed).
- Stir the dip while baking to ensure the dip heats evenly through the centre.
- Don't overfill the loaf - leave a little space so it doesn't spill as it heats.
- Remove bread pieces early if needed so they don't over-toast.
- Serve straight away - this is when it's at its gooey best!
- Serving ideas - serve with crackers, tortilla chips, or fresh vegetable sticks.
- Make ahead tip - prepare the dip up to 2 days ahead and refrigerate, then fill the cob loaf and bake fresh when required.
- Storage - keep leftovers in an airtight container in the fridge for up to 3 days, reheat in a moderate oven.
- Freezing - freeze the dip (not the bread) for up to 1 month, then thaw and reheat well before serving.
French Onion Cob Loaf FAQs
Yes! Prepare the dip up to 2 days in advance and store it in the fridge. Fill the cob loaf and bake prior to serving. TIP: If the dip has been refrigerated, give it a quick microwave warm-up before filling the cob loaf so it heats through evenly when baked.
Yes - simply leave the bacon out or replace it with sautéed mushrooms for a vegetarian version.
This usually happens if the cream cheese isn't softened enough before mixing.
Absolutely. Reheat the dip in the oven or microwave until warmed through.
You can bake the dip in a dish and serve it with crackers or tortilla chips. 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.
More Easy Entertaining Ideas
Need a few more crowd-pleasing favourites? Here are some easy entertaining ideas that are guaranteed to impress with minimal effort.
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French Onion Cob Loaf
Ingredients
- 1 tbs olive oil
- 150 g bacon diced
- 500 g cream cheese softened to room temperature
- 300 ml sour cream
- 120 g (½ cup) mayonnaise
- 120 g (1 cup) cheddar cheese grated
- 40 g French onion soup mix
- ½ cup spring onions thinly sliced
- 2 tbs chives chopped
- 1 cob loaf large, approximately 450g
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
- Soften your cream cheese properly to avoid lumps (microwave briefly if needed).
- For a lighter version, use light cream cheese and light sour cream. You can also use Greek yogurt in place of the sour cream.
- Stir the dip while baking to ensure the dip heats evenly through the centre.
- Don't overfill the loaf - leave a little space so it doesn't spill as it heats.
- Remove bread pieces early if needed so they don't over-toast.
- Serve straight away - this is when it's at its gooey best!
- Serving ideas - serve with crackers, tortilla chips, or fresh vegetable sticks.
- Make ahead tip - prepare the dip up to 2 days ahead and refrigerate, then fill the cob loaf and bake fresh when required.
- Storage - keep leftovers in an airtight container in the fridge for up to 3 days, reheat in a moderate oven.
- Freezing - freeze the dip (not the bread) for up to 1 month, then thaw and reheat well before serving.
Rena says
This has become a trophy winning recipe in my house now! Now that I have the confidence to make this, this is going to be a centrepiece of my gettogethers! Thank you for the easy to follow recipe and ingredients!
Lucy says
Oh wow, that absolutely makes my day to hear!! I'm so thrilled it's become a trophy recipe in your house – and even more excited that it's going to be the star of your get-togethers! Thank you so much for your lovely message — I'm so glad you found the recipe easy to follow. Happy cooking!
Brenda says
Hello, I asked if I need to bake this or can I leave it cold.? Please reply, thanks
Lucy says
Hi Brenda, it needs to be baked so that it goes all gooey and warm!
Brenda says
Do you have to bake this? Or just leave it cold. Or just bake the bread?
Lucy says
The entire loaf including the dip needs to be baked!
Brenda says
But I don’t want it hot!! I am taking it somewhere I can’t heat it!
So I just want know if it will,work,that way?! ?
Lucy says
Hi Brenda, no as the dip will be very firm. It needs to be soft and gooey so that you can dip the bread into the warm cheesy dip.