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
- 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.