Peggy’s Onion & Fontina Beer Batter Bread


  • Ingredients
  • 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).
Keyword Breads, Rolls, and Muffins