Caramelized Onion Beer Bread |Cooking With Amanda

Sunday, March 2, 2014

Caramelized Onion Beer Bread

Alright, one more beer-related recipe because 1) St. Patrick's Day is still on its way, and 2) I just can't help myself. Can I ever post too many beer recipes? Nope.

This time, I wanted to make something savory. I also wanted a new way to incorporate my balsamic caramelized onions into another recipe. While I love them slathered over meat or piled on top of toasted bread, I decided I wanted to try something new. Why not put them into a bread instead of on top of it? Also, add beer. This is basically how my mind works. I throw all the things together.

I found a recipe that was pretty close to what I was looking for, and I modified from there. In the end, I must confess that in addition to easting this warm and slathered with butter, I may have spread a little honey and cinnamon on top of a slice to make it sweet. No judgements, right?

Caramelized Onion Beer Bread
adapted from Fat Girl Trapped In A Skinny Body
makes 1 loaf

Print Recipe

3 cups flour
1 bottle (12 ounce) Belgian beer (or any other beer you desire)
1 tablespoon baking powder
1/2 tsp salt
~1/3 cup balsamic caramelized onions, cooled
1 tablespoon olive oil
kosher salt, for sprinkling on top

1) Preheat oven to 375 degrees F.

2) Mix all of the ingredients, except the olive oil, in a medium sized bowl until incorporated.

3) Pour the batter into a greased loaf pan.

4) Drizzle the top of the batter with the olive oil and sprinkle with kosher salt.

5) Bake the bread for 50-60 minutes, or until a fork inserted comes out clean. Allow to cool in the pan for about 5 minutes, then cool on a wire rack before serving. Serve warm or at room temperature.