Onion and Fontina Beer Batter Bread

Another really delicious Cooking Light bread recipe! Mmmmm.


1 tbsp olive oil
1 c diced onion
3 c flour
3 tbsp sugar
2 tsp baking powder
1 tsp salt
1 c grated fontina cheese
1 bottle beer 12 oz (amber ale - I used Fat Tire)
1/4 c butter, melted and divided

Preheat oven to 375 degrees. Heat olive oil in a large nonstick skillet over medium heat. Add onion, and saute 6 min or until tender. Cool to room temperature. In a large mixing bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of mixture and add onion, cheese, and beer. Stir until just moist. Pour batter into an 8x4" loaf pan coated with cooking spray. Drizzle evenly with 2 tbsp butter. Bake for 25 minutes, then brush with remaining 2 tbsp butter, and continue baking about 20 minutes, or until wooden pick inserted in the middle of loaf comes out clean. Cool 5 min in pan, then cool on wire rack.

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