Dana McCauley’s Onion & Cheese Dipping Loaf Recipe

Try this appetizer at your next dinner party.

1 round loaf sourdough bread
1 8-oz. package brick-style cream cheese, softened
8 oz. brie, cubed with rind left intact
Caramelized onions (see below)

Sublimely Delicious Caramelized Onions
2 tbsp butter
1 Spanish or 3 medium cooking onions, peeled and sliced
1 clove garlic, minced
1 tsp dried thyme
1/2 tsp each salt and pepper
2 tbsp granulated sugar
1/4 cup sherry
1 tsp Worcestershire sauce


Step 1: Cut a large circle in the top of the loaf. Remove crust in one piece and slice off any jagged bits of bread to make a lid. Scoop bread out of loaf, leaving about a 1″ layer around the inside. Reserve bread pieces for dipping.

Step 2: Cream the cheeses together and stir in the onion mixture (see below). Scrape into hollowed loaf. Cover with bread lid. (Can be made up to 3 days ahead, wrapped and frozen. Bring to room temperature before baking).

Step 3: Preheat oven to 325ºF. Bake loaf for 25-35 minutes or until outside is toasted and cheese mixture is warm and soft. Cut lid into bite-size pieces and serve with reserved bread or crudités.

Sublimely Delicious Caramelized Onions

Step 1: Melt butter in a large skillet set over medium heat. Add onions, garlic, thyme, sale and pepper. Cook, stirring often, for 10 minutes or until onions are translucent. Increase heat to medium-high and cook, stirring often, for 5 minutes or until onions are just beginning to brown.

Step 2: Sprinkle in sugar and continue to cook, stirring often, until very brown but not scorched. Add sherry and Worcestershire sauce. Stir to scrape up any brown bits before serving.

Reprinted with permission from Dana McCauley’s Pantry Raid: Out of the Cupboard Cooking (2002 Whitecap Books).

©istockphoto.com/Alison Stieglitz