Onion & Gruyère Beer Bread
Serves: 8
Prep Time: 20 minutes
Cook Time: 55 minutes
BEER PAIRING
Pair with a Bohemian Pilsner like Pilsner Urquell®
Earthy, caramelized onions and the comforting flavors of beer bread are what afternoons, or evenings, were made for. Plus, the malty notes of honeyed bread in Bohemian Pilsner Urquell accentuate and lend subtle sweetness to every satisfying bite.
If you’re craving fresh, warm, homemade bread, try out this incredibly simple recipe that uses beer to create a tender and delicious quick bread. It’s perfect either with soup or by itself. Plus, when served with a similarly malty beer, like Bohemian Pilsner Urquell, you create an irresistible flavor combo that’s simply out of this world.
INGREDIENTS
1 tablespoon canola oil
1 large onion, diced
1 tablespoon water
3 cups self-rising flour
1 tablespoon sugar
1 teaspoon kosher salt
12 ounces Bohemian Pilsner Urquell
¼ cup unsalted butter, melted
4 ounces Gruyère, shredded
1 tablespoon poppy seeds
PREPARATION
STEP 1
Preheat oven to 375°F. Grease a 9" x 5" loaf pan with softened butter.
STEP 2
Heat oil in a large skillet over medium-low heat. Add onion and sauté until golden and caramelized—about 15 minutes. Then, add water and stir until the skillet is deglazed and water is evaporated. Remove the pan from heat and season with a pinch of salt.
STEP 3
In a large bowl, combine flour, sugar and salt. Add Bohemian Pilsner Urquell and 3 tablespoons of butter, and briefly stir until flour is just incorporated. Next, fold in the onions, 3 ounces of Gruyère and the poppy seeds. Pour into the prepared pan and top with remaining butter and Gruyère.
STEP 4
Bake for 55 to 60 minutes until cooked through and crust is golden. Carefully remove from pan and allow to cool on a cooling rack. Once cool, slice and serve.
Notes: Can be made 2 days in advance and stored in the refrigerator.
Ingredients
INGREDIENTS
1 tablespoon canola oil
1 large onion, diced
1 tablespoon water
3 cups self-rising flour
1 tablespoon sugar
1 teaspoon kosher salt
12 ounces Bohemian Pilsner Urquell
¼ cup unsalted butter, melted
4 ounces Gruyère, shredded
1 tablespoon poppy seeds
Preparation
PREPARATION
STEP 1
Preheat oven to 375°F. Grease a 9" x 5" loaf pan with softened butter.
STEP 2
Heat oil in a large skillet over medium-low heat. Add onion and sauté until golden and caramelized—about 15 minutes. Then, add water and stir until the skillet is deglazed and water is evaporated. Remove the pan from heat and season with a pinch of salt.
STEP 3
In a large bowl, combine flour, sugar and salt. Add Bohemian Pilsner Urquell and 3 tablespoons of butter, and briefly stir until flour is just incorporated. Next, fold in the onions, 3 ounces of Gruyère and the poppy seeds. Pour into the prepared pan and top with remaining butter and Gruyère.
STEP 4
Bake for 55 to 60 minutes until cooked through and crust is golden. Carefully remove from pan and allow to cool on a cooling rack. Once cool, slice and serve.
Notes: Can be made 2 days in advance and stored in the refrigerator.
