Whitesburg KY

Onion Beer Bread is delicious and a real crowd-pleaser, too

This photo shows Onion Beer Bread in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

This photo shows Onion Beer Bread in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP)

A larger-than-usual crowd meeting up at your house for dinner? This Onion Beer Bread would add a lot to the menu. It’s delicious, of course, but it’s also very easy to whip up. Unlike more conventional breads, this one doesn’t involve yeast or require multiple risings. And except for the rosemary, you probably have all the ingredients in the house.

The dough is a basic mix of flour, sugar, salt and leavener combined with your choice of beer, topped with buttery onions, garlic and more butter. The result has a very moist and tender crumb.

Fair warning, though — this dough is thick and sticky. It will look like nothing but a lumpy mess when you put it in the pan and spread it out. Twenty minutes later, after it’s been baked, it will be transformed into enticing, golden, glistening bread.

The best gizmo for spreading the dough in the pan is a baker’s tool known as an offset metal spatula, but a rubber spatula will also get the job done. Whichever you use, grease it by dipping it into the onion butter mixture so that it won’t stick to the batter as you spread it. And, by the way, the surface of the bread doesn’t need to be perfectly smooth. This is rustic bread.

Onion Beer Bread will make your whole house smell heavenly as it bakes. I recommend serving it right out of the oven, but it’s still darn tasty at room temperature or even cold.

Onion Beer Bread
Start to finish: 60 minutes (20

Servings: 12
1 stick butter
2 cups thin sliced onion rings
(about 1 medium onion)
2 teaspoons minced garlic
360 grams (about 3 cups) unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon table salt
One 12-ounce bottle beer (your
2 tablespoons chopped fresh

Place a rack in the upper third
of the oven and preheat the oven
to 350 F. Place the butter, onion
and garlic in a 13-by-9-by-2-inch
baking dish and set the pan in the
oven while it is preheating (keep
an eye on the butter; it might
brown a little which is fine, but
don’t let it get too brown).
In a bowl, stir together the flour,
sugar, baking powder and salt.
Add the beer and stir just until it
is mixed. The dough will be sticky

and heavy.
When the butter is melted,
pour the butter, onion rings and
garlic into a bowl, leaving about
1 tablespoon of butter in the baking dish. Using a pastry brush
coat the bottom and the sides of
the baking dish evenly with the
butter. Spoon the bread dough
into the pan and spread it evenly.
Divide the onions over the top of
the dough and drizzle the melted
butter and garlic over the onions.
Sprinkle the rosemary evenly over
the dough.
Bake the bread in the upper
third of the oven for 20 to 25
minutes or until a skewer when
inserted comes out clean. Cut the
bread into 24 squares and serve
right away.

Nutritional information: 201
calories; 71 calories from fat; 8 g
fat (5 g saturated; 0 g trans fats); 20
mg cholesterol; 394 mg sodium;
26 g carbohydrates; 1 g fiber; 1 g
sugar; 3 g protein.

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