In recent years, it’s become popular again and while there are now many flavour variations, you can’t beat dunking a crusty piece of bread into this spinach and French onion soup combo on a cold winter night.
450g cob loaf
250g frozen spinach, thawed
250g creamed cheese softened
300ml tub sour cream
40g packet French onion soup mix
1. Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
2. Cut 4cm off the top of cob loaf to form a lid. Scoop bread from centre of the loaf, leaving a 1.5cm edge. Tear or roughly chop bread pieces.
3. Squeeze out any excess moisture from spinach, discarding any liquid. Combine spinach, cheese, sour cream and soup mix in a large bowl. Season with salt and pepper.
4. Spoon mixture into the loaf. Top with lid. Place on prepared tray. Arrange bread pieces in a single layer around the loaf. Bake for 20 minutes or until golden. Serve with cut vegetables and extra bread or crackers if desired.