This Cheese and Onion Beer Bread is an easy, buttery, quick-loaf bread recipe with flavors of malt (beer), Fontina cheese and sautéed onion.
Sometimes you just need a little something extra. Whether that is a dunker for your soup or chili or as a side to a salad, this Cheese and Onion Beer Bread is a quick and easy bread to whip up. It’s easy to slice and serve, and the additional flavors of cheese and onion are appreciated to change things up from classic beer bread.
Ingredients needed:
- extra virgin olive oil
- diced onion
- all purpose flour
- white sugar
- baking powder and salt
- grated Fontina cheese
- bottle of beer
- butter
How to make Cheese and Onion Beer Bread:
The complete, printable recipe is at the end of this post.
Bake for 35 minutes; brush with the remaining 2 tablespoons of butter. Bake an additional 23 minutes or until a toothpick inserted into the center comes out clean. Cool 5 minutes in the pan on a wire rack;
Remove the bread from the pan. Cool completely on a wire rack.
Cheese and Onion Beer Bread is best when eaten the same day its made. It’s buttery (because there is butter baked into the bread), but I usually add a little bit of softened butter on top anyways. It’s so good. Enjoy!
The Best Savory Bread Recipes:
- Cheese and Herb Bread
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Onion and Cheese Beer Bread
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup (about ½ medium) diced onion
- 3 cups all purpose flour
- 3 tablespoons granulated white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (4-ounces) grated Fontina cheese
- One 12-ounce botttle beer (such as amber ale)
- ¼ cup (½ stick) butter, melted and divided
Instructions
- Preheat the oven to 375°F. Spray a 9x5-inch loaf pan with nonstick spray.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion and sauté 6 minutes or until tender. Cool to room temperature.
- Whisk together the flour, sugar, baking powder and salt in a bowl; make a well in the center of the mixture. Add the onion, cheese, and beer. Stir just until moist.
- Spoon the batter into the prepared pan. Drizzle evenly with 2 tablespoons of butter. Bake for 35 minutes; brush with the remaining 2 tablespoons of butter. Bake an additional 23 minutes or until a toothpick inserted into the center comes out clean. Cool 5 minutes in pan on a wire rack; remove from the pan. Cool completely on wire rack.
Nutrition
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