Cheddar And Onion Beer Bread
 
Makes 1 (8½×4½-inch) loaf
Ingredients
  • 1 small sweet onion (about 215 grams)
  • 1 tablespoon (14 grams) olive oil
  • 2 teaspoons (6 grams) kosher salt, divided
  • 3 cups (375 grams) all-purpose flour
  • 3 tablespoons (36 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (1 gram) coarse ground black pepper
  • 1 (12-ounce) bottle (340 grams) amber ale
  • 1 cup (84 grams) freshly grated Cheddar cheese
  • 2 tablespoons (28 grams) unsalted butter, melted
Instructions
  1. Preheat oven to 400°F (200°C)
  2. Clean and quarter onion Separate layers and place in a single layer on a small rimmed baking sheet. Drizzle with oil, and sprinkle with ½ teaspoon (1.5 grams) salt.
  3. Bake until tender and brown, about 20 minutes, stirring halfway through. Let cool completely; dice.
  4. Reduce oven temperature to 350°F (180°C). Spray an 8½×4½-inch loaf pan with cooking spray.
  5. In a large bowl, stir together flour, sugar, baking powder, pepper, and remaining 1½ teaspoons (4.5 grams) salt. Add beer, stirring just until combined. Fold in diced roasted onion and cheese. Spoon batter into prepared pan. Pour melted butter over batter.
  6. Bake until golden brown and a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool slightly on a wire rack. Serve warm.
Recipe by Bake from Scratch at https://bakefromscratch.com/cheddar-onion-beer-bread/