Peggy’s Onion & Fontina Beer Batter Bread



1        tablespoon olive oil

1        cup diced onion

3   cups all-purpose flour (about 13½ ounces)

3   tablespoons sugar

2   teaspoon baking powder

1   teaspoon salt

1   cup (4 ounces) grated Fontina (or Swiss) cheese

1   12-oz bottle of beer (such as amber ale)

¼  cup butter (4 tablespoons), melted and divided (2 Tbls + 2 Tbls)

Cooking Spray



·       Preheat oven to 375° F.

·       Heat olive oil in a large nonstick skillet over medium heat; add onion, and sauté 6 minutes or until tender.  Cool to room temperature.

·       Lightly spoon flour into dry measuring cups, and level with a knife.  Combine flour, sugar, baking powder, and salt in a bowl, make a well in center of mixture.  Add onion, cheese, and beer’ stir just until moist.  (NOTE:  over mixing will cause bread to not rise properly.)

·       Coat a 9×5-inch loaf pan with cooking spray, and spoon in batter.  Drizzle evenly with 2 Tbls butter. Bake at 375◦F for 35 minutes, then brush with remaining 2 Tbls butter.  Bake for an additional 25 minutes or until a wooden pick inserted in center comes out clean.

·       Cool 5 minutes in pan on a wire rack, then remove from plan.  Continue to cool completely (or until just barely warm). 


You can find this and related recipe(s) by tapping here on the Home Cookin’ index.

                                                             back Back Home