Method

• 1.
  Preheat oven to 180°C. Heat 2 tbs oil in a medium saucepan, add the onion and sugar and season with salt flakes and freshly ground pepper. Cook, stirring, for 20 minutes or until deep golden brown and caramelised. Add the beer and cook for a further 12-15 minutes, until the beer has reduced completely, and the onion has completely softened. Allow to cool.
• 2.
  Cut 3cm off the top of the loaf to form lid. Cut a 2cm border around the loaf, then scoop out the bread and roughly chop into 3cm cubes. Place loaf and pieces of bread on a lined baking tray, drizzle with remaining 2 tbs olive oil and toast for 15 minutes or until lightly toasted. Set aside to cool.
• 3.
  Place the cream cheese, sour cream and celery seeds in a bowl, and mix until well combined and smooth. Add caramelised onion and fold through.
• 4.
  Season to taste with salt and pepper.
• 5.
  Transfer the dip inside the cob loaf, sprinkle with chives and serve with toasted bread alongside.