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How to make Spinach and caramelised onion cob loaf

Yield = 8
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 1 tablespoon olive oil
  • 2 large brown onions, halved, thinly sliced
  • 2 tablespoons brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, crushed
  • 2 bunches English spinach, trimmed, roughly chopped
  • 1 large 20cm sourdough cob loaf
  • 250g cream cheese, softened
  • 300g tub sour cream
  • 1/2 cup grated cheddar cheese
  • 2 tablespoons chopped fresh basil leaves

Method

  • Step 1 Heat oil in a large frying pan over medium-low heat. Add 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.
  • Step 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.
  • Step 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.