Onion and Fontina Beer Batter Bread

Bake this quick bread before you leave town, or mix dry ingredients, sauté onions, and grate cheese in advance, then bake the loaf on-site.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

• 1  tablespoon olive oil
• 1  cup  diced onion
• 3  cups all-purpose flour (about 13 1/2 ounces)
• 3  tablespoons sugar
• 2  teaspoons baking powder
• 1  teaspoon salt
• 1  cup  grated Fontina cheese
• 1 (12 ounce) bottle beer (such as amber ale)
•  cooking spray
• 1⁄4 cup butter, melted and divided

Directions

1. Preheat oven to 375°.
2. Heat olive oil in a large nonstick skillet over medium heat. Add onion, and sauté 6 minutes or until tender. Cool to room temperature.
3. 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.
4. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with 2 tablespoons butter. Bake at 375° for 35 minutes; brush with remaining 2 tablespoons butter. Bake an additional 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.