Caramelized Onion Cheese Dipping Loaf

By Marlene Metherel


2 tbsp (30 ml) Butter

1 Spanish or 3 medium cooking Onions; peeled and coarsely chopped

1 minced Garlic Clove

1 tsp (5ml) Dried Thyme

½ tsp Salt

½ tsp Red Hot Sauce

2 tbsp (30ml) Granulated Sugar

1/4 c Medium Sherry

1 tsp Worcestershire Sauce

1 loaf round Sourdough Bread

1 - 8 oz. pkg (250 g) Cream Cheese, softened

8 oz (250 g) Brie Cheese; cubed with rind on

Chopped Veggies (optional)


Melt butter in a large skillet set over medium heat. Add onions, garlic, thyme, salt, and hot sauce. Cook, stirring often, for 10 minutes or until translucent. Increase heat to med-high and cook, stirring often, for 5 minutes or until onions are just beginning to turn brown. Sprinkle in sugar and continue to cook, stirring often, until very brown but not scorched. Add Sherry and Worcestershire. Stir to scrape up any browned bits.

Cut a large circle in the top of the loaf. Remove crust in one piece & slice off any jagged bits of bread to make a lid. Scoop bread from inside of loaf leaving about 1 inch (2.5 cm) layer surrounding the crust. Reserve bread pieces for dipping.

Soften the cream cheese and stir with Brie; stir in the onion mixture. Spoon into hollow loaf. Cover with bread lid.

Preheat grill to low or oven to 325º. Bake loaf for 25-35 minutes or until outside of loaf is toasted and cheese mixture melted. Cut lid into bite size pieces and serve with cheese dip and reserved bread pieces or chips.

Chop your favorite veggies into bite size pieces for dipping.