Hot Cob Loaf French Onion Soup

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). This necessary preparation will ensure an even and controlled cooking process, a trick I've learned from many baking sessions.

Create a hollow in the cob loaf by cutting off the top and removing the interior, leaving about a 1-inch thick wall and bottom. Do not discard the bread you've taken out as this will serve as delicious dippers later on.

In a large skillet, heat the olive oil over medium heat. Add the onions, and with patience cook, stirring occasionally, until golden brown and caramelized, about 25-30 minutes. You wouldn't want to rush this process, the caramelization adds a depth of flavor necessary in your French onion dip.

Add the garlic to the onions, stirring for about 2 minutes, until aromatic.

Lower the heat and mix in your cream cheese until blended in with your onion and garlic mix.

Stir in the sour cream, Worcestershire sauce, half of the gruyère cheese and the parmesan. Season generously with salt and pepper, ensuring the seasoning is well dispersed for optimal flavor.

Spoon your creamy French onion mixture into the prepared cob loaf. Sprinkle the remaining gruyère on top for that extra cheesy delight.

Place your cob loaf on an oven-safe tray, alongside the bread pieces you cut out earlier. Bake for about 20-25 minutes, until the cheese on top is golden and the bread pieces are toasted.

To serve, sprinkle freshly chopped parsley over the top of the cob loaf. Enjoy the dip with the toasted bread pieces.