Onion and Fontina Beer Batter Bread
Quick bread from Cooking Light with 149 calories.
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1 tbsp olive oil
1 c diced onion
3 c all-purpose flour
3 tbsp sugar
2 tsp baking powder
1 tsp salt
1 c (4 oz) grated fontina cheese
1 (12-oz) bottle beer
1/4 c butter, melted
Preheat oven to 375 degrees.
Heat olive oil in a large nonstick skillet over medium heat. Add onion and saute 6 minutes or until tender. Cool to room temperature.
Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; make a well in center of mixture. Add onion, cheese, and beer, stir until just moist.
Spoon batter into a 9×5 inch pan coated with cooking spray; drizzle evenly with 2 tbsp butter. Bake at 375 degrees for 35 minutes. Brush with remaining butter. Bake an additional 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in a pan on wire rack; remove from pan. Cool completely on wire rack and cut into 16 slices.