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Mix dry ingredients,
saute onions and grate cheese in advance, then bake later...
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1 Tbs |
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oil |
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1 cup |
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diced onion |
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3 cups |
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flour |
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3 Tbs |
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granulated
sugar |
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2 tsp |
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baking
powder |
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1 tsp |
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salt |
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1 cup |
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(4 ounces)
grated Fontina cheese |
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One 12oz. |
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bottle beer
(such as amber ale) |
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¼ cup |
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butter,
melted and divided |
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1 |
Preheat oven to
375°F. Spray 9x5" loaf pan with cooking spray. |
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2 |
Heat olive oil in a
large nonstick skillet over medium heat. Add onion and
sauté 6 minutes or until tender. Cool to room
temperature. |
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3 |
Combine flour,
sugar, baking powder and salt in a bowl; make a well in
the center of the mixture. Add onion, cheese, and beer.
Stir just until moist. |
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4 |
Spoon batter into
prepared pan. Drizzle evenly with 2 Tablespoons of
butter. Bake for 35 minutes; brush with remaining 2 Tbs.
butter. Bake an additional 23 minutes or until wooden
pick inserted in the center comes out clean. Cool 5
minutes in pan on a wire rack; remove from pan. Cool
completely on wire rack. |
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Servings: 16 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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172.62 |
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Calories From Fat (34%) |
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58.10 |
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% Daily Value |
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Total Fat
6.53g |
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10% |
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Saturated Fat 3.56g |
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18% |
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Cholesterol
17.20mg |
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6% |
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Sodium
274.37mg |
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11% |
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Potassium
51.82mg |
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1% |
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Carbohydrates
22.22g |
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7% |
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Dietary Fiber 0.77g |
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3% |
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Sugar 2.98g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
21.45g |
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Protein
4.72g |
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9% |
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Recipe Source |
| Source:
modified from Cooking Light |