Cheese and onion dip in a French bread bowl

Ingredients:

• 1 loaf of French bread (45-50 cm)
• 2 tbsp olive oil + extra for drizzling
• 1 large onion, sliced ​​into thin half rings
• 6 sprigs of thyme
• 1 tbsp Worcestershire sauce
• 1/4 cup lightly salted beef broth
• 2 tbsp chopped fresh chives, plus extra for serving
• 220 g Brie cheese, rind removed, thinly sliced
• Crackers and/or vegetables for serving

Preparation:

1. Preheat oven to 200°C.
2. In a medium nonstick skillet, heat the olive oil over medium heat. Add the onion and thyme sprigs, season with salt and pepper, and cook, stirring occasionally, until the onions are caramelized, 15 to 17 minutes (reduce the heat if the onions are browning too quickly). Add the Worcestershire sauce and cook until the pan begins to dry out, about 1 minute. Pour in the beef broth and cook, stirring, until the mixture thickens slightly, 2 to 3 minutes. Remove from the heat and let cool slightly; remove the thyme sprigs and stir in the chives.
3. Using a small serrated knife, cut out the bread crumb, leaving a 1/2-inch-thick shell; set the crumb aside. Drizzle the inside of the bread with olive oil and season with salt and pepper. Fill the loaf with half the Brie cheese, top with the onion mixture and the remaining cheese; transfer to a baking sheet. Bake until the cheese is melted and the bread is golden brown, about 15 minutes.
4. Meanwhile, cut the reserved bread into slices and arrange them on a separate baking sheet; drizzle with olive oil, season with salt and pepper. Bake for 5-8 minutes. Sprinkle with chives for dipping and serve with toasted bread, crackers, and/or vegetables for dipping.