1. Preheat your oven to 200°C (or 180°C for fan-forced). Set a large piece of foil on a baking tray to prepare for wrapping the loaf.

2. In a bowl, combine the cream cheese, Rosella Condensed French Onion Soup, and half of the grated cheese. Stir until everything is well mixed. Season with freshly ground pepper to taste.

3. Place the sourdough loaf on a chopping board. Make cuts in a criss-cross pattern across the top of the loaf at 2 cm intervals, but be careful not to slice all the way through—leave the base of the loaf intact.

4. Spread the cream cheese mixture generously between each slice of bread.

5. Carefully wrap the loaf in the prepared foil, enclosing it completely. Place the wrapped loaf on the baking tray and bake for 30 minutes, or until the loaf is heated through and the cheese has melted.

6. Once baked, open the foil and sprinkle the remaining cheese over the loaf. Return it to the oven for an additional 7-10 minutes, or until the cheese is golden and bubbly.

7. Allow the loaf cool for before serving with fresh thyme sprigs.