I liked this. It was more dense than I thought it would be but I like the flavor. I used a honey brown lager and could taste it in the bread. I will fix this again. It went well with potato soup.
Quick, easy & with a unique falvor of onions & cheese & a faint hint of beer. Hod some warm from the oven & then served it buttered & broiled with a chicken supper. Nice change of pace.
This is a really good bread. I like it toasted, spread with butter, and dipped in marinara sauce...mmm, great snack! Didn't have green onions, so I substituted regular onion, and I don't think it made much of a difference. I liked it because it was quick; don't have to knead or wait for it to rise.
Very good and fairly easy to make. Served it with manda's polish delight casserole and they went together beautifully.
This is excellent. I was worried about the altitude at first, but I followed the recipe exactly and it turned out perfect. Crispy on the outside and soft on the inside.
Very tasty. It was a little on the dense side -- but I guess that's a characteristic of beer breads. I served it with dinner and it went very well with our steak, baked potato and fresh corn. I did cut back a little on the basil. And I wondering what the purpose is of dipping the onions that go on top in the flour? I did that step, but I think the next time I make this I will try and "bury" the onion rings into the batter a little. I liked the idea of adding the cheese to the batter. This was very easy to make -- and went together very quickly. Thank you for posting it.
Made this with .5% red beer. Nice textured bread, similar to a yeast bread. I was interested in how it would turn out with no fat in the recipe except for the cheese. I think I'll delete the basil all together because even 1 tsp seemed to interfere with the onion and beer flavours. This was good toasted the next day.