Herbed Onion Beer Bread with Cheddar
Elevate your bread-baking game with this irresistible Herbed Onion Beer Bread with Cheddar, a savory twist on a classic quick bread. Bursting with the bold flavors of caramelized onions, sharp cheddar cheese, and fresh rosemary and thyme, this recipe combines hearty, rustic charm with gourmet flair. The use of beer not only lends the bread a wonderfully airy texture but also adds a subtle malty richness that complements the earthy herbs and creamy cheese. Topped with a buttery golden crust, this loaf is as beautiful as it is delicious. Best of all, it requires no yeast or kneading, making it a fuss-free favorite that comes together in just over an hour. Perfect as a side for soups and stews or simply enjoyed on its own, this beer bread guarantees to be the star of your next meal.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1.5 cups Shredded sharp cheddar cheese
- 4 tablespoons Unsalted butter
- 1 medium-sized (diced) Yellow onion
- 1 tablespoon (chopped) Fresh rosemary
- 1 teaspoon Fresh thyme leaves
- 12 ounces Beer (lager or ale)
- 2 tablespoons (melted) Unsalted butter (for topping)
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 over medium heat, melt 2 tablespoons of unsalted butter. Add the diced yellow onion and sauté for 5-7 minutes until softened and golden brown. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
Stir in the shredded sharp cheddar cheese, caramelized onions, chopped fresh rosemary, and fresh thyme leaves. Toss to distribute the mix-ins evenly.
Create a well in the center of the dry ingredients and pour in the beer. Stir gently until just combined. The batter will be thick and slightly sticky—avoid overmixing.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Melt the remaining 2 tablespoons of unsalted butter and drizzle it over the top of the batter to encourage a golden-brown crust.
Bake in the preheated oven for 45-50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack and allow it to cool completely before slicing.
Serve warm or at room temperature. This bread pairs beautifully with soups, stews, or a spread of softened butter.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 347.9 g | 127% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 43.0 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1318 mg | 101% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 663 mg | 14% | |
*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.
