ONION AND ROSEMARY BEER BREAD
2 tablespoons butter
3 tablespoons olive oil, divided
1 large Vidalia or sweet onion, cut into thin slices (about 2 ½ – 3 cups)
1 ½ teaspoons salt, divided
4 teaspoons sugar, divided
1 tablespoon fresh rosemary leaves, chopped
3 cups flour
1 tablespoon baking powder
1, 12-ounce beer
Preheat oven to 350 degrees.
Melt the butter and 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, ½ teaspoon of the salt, 1 teaspoon of the sugar, and the rosemary to the pan. Cook, stirring frequently, until the onions are soft and fragrant, about 4-5 minutes. Remove from heat.
Combine the flour, baking powder, Italian seasoning, remaining teaspoon of salt, and 3 teaspoons of sugar in a large bowl and whisk to combine. Add the beer and mix until a wet batter forms.
Prepare a 9” x 13” baking dish with the remaining tablespoon of olive oil, using your fingers to spread it evenly over the bottom and up the sides of the pan. Pour the batter into the pan and spread it out in an even layer over the bottom of the pan. Top the batter with the onions and rosemary including any butter and oil in the bottom of the pan.
Bake for 25-30 minutes until the bread is golden brown and cooked through in the center. Serve warm with olive oil on the side for dipping.