Side Dish

Beer Bread with Onions and Rosemary is for Side Dish.

Beer Bread with Onions and Rosemary takes 10 minutes to prepare.

Beer Bread with Onions and Rosemary takes 50 minutes to cook.

Beer Bread with Onions and Rosemary makes 12 servings.

The ingredients for Beer Bread with Onions and Rosemary are:

1/2 cup white flour
2.5 cups yellow cornmeal
2 tbsp olive oil, divided
1 medium onion, quartered and sliced thin
2 Tbsp sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp dried rosemary, or 2 tsp fresh
1 11.5 oz Labatt's Blue Beer

Here is how you make Beer Bread with Onions and Rosemary:

Preheat oven to 375 degrees. Spray loaf pan with cooking spray.Heat a saute pan over medium heat, add 1 Tbsp olive oil. Coat pan then add onion. Cook, stirring occasionally, 5 to 7 minutes, until onion begins to brown. Set aside to cool slightly.Whisk together flours, sugar, baking powder, salt and pepper, and rosemary.Add onion and beer and mix until thoroughly combined. Put into prepared loaf pan and press to shape. Drizzle and spread 2nd Tbsp of olive oil on top, then sprinkle with a shake or two more of dried rosemary.Bake at 375 degrees for 45 to 55 minutes, until toothpick inserted in the center comes out clean.Cool in pan for five minutes, then cool completely on a cooling rack before slicing.Best at room temperature or toasted. Slice into 12 slices.Number of Servings: 12Recipe submitted by SparkPeople user LEAKAY59.

The nutritional information for Beer Bread with Onions and Rosemary is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 156.5

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 221.4 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 2.2 g
• Protein: 2.9 g