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 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

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.

You May Also Like...

B9F8428B-7F1A-48BF-80A4-37A7AB744DDF_1_201_a

GRILLED WATERMELON AND PINEAPPLE SALAD WITH BASIL, MINT, AND FETA

fullsizeoutput_1b13f

BAKED BLOCK ISLAND BLUEFISH

68BD0399-D33E-4E95-A9FF-6B8811501AE4_1_201_a

HOT & CREAMY CRAB DIP

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Leave a Comment

Item added to cart.
0 items - $0.00