Caramelized Onion and Asiago Beer Batter Bread
Elevate your bread-baking game with this rustic yet indulgent Caramelized Onion and Asiago Beer Batter Bread. Packed with the rich, sweet depth of golden caramelized onions and the nutty, tangy bite of Asiago cheese, this quick bread requires no kneading or yeast—just a splash of your favorite beer to bring it all together. The batter comes together in minutes, while the beer adds a subtle, malty flavor that perfectly complements the savory ingredients. Brushed with olive oil or butter for an irresistibly golden crust, this loaf is the ultimate crowd-pleaser, whether served warm as a side to hearty soups or sliced and slathered with butter for an afternoon snack. Perfect for casual gatherings or a cozy night in, this recipe delivers big flavors with minimal effort.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 large Yellow onion, finely sliced
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1.5 cups Asiago cheese, shredded
- 12 ounces Beer (any variety, room temperature)
- 1 tablespoon Olive oil or melted butter (for brushing on top)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a medium skillet, melt the butter over medium heat. Add the finely sliced onion and a pinch of salt. Cook for 15-20 minutes, stirring occasionally, until the onion is deeply golden and caramelized. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
Fold in the shredded Asiago cheese and caramelized onions, ensuring they are evenly distributed throughout the dry mixture.
Pour the beer into the bowl, stirring gently until just combined. Be careful not to overmix; the batter will be thick and lumpy.
Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
Brush the top of the batter with olive oil or melted butter to enhance browning.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely or slice and serve warm.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 4938 mg | 215% | |
| Total Carbohydrate | 343.2 g | 125% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 34.3 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1314 mg | 101% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
