ONION BEER BREAD

Serves: 12

1 stick butter

2 cups (500 mL) thin sliced onion rings (about 1 medium onion)

2 tsp (10 mL) minced garlic 3 cups (750 mL) unbleached flour

1 tbsp (15 mL) sugar

1 tbsp (15 mL) baking powder 1 tsp (5 mL) table salt

One 12-oz (341-mL) bottle beer (your choice)

2 tbsp (30 mL) chopped fresh rosemary

1. Place a rack in the upper third of the oven and preheat the oven to 350 F (175 C).

2. Place the butter, onion and garlic in a 13-by-9-by-2-inch (33-by-22.5-by-5-cm) baking dish and set the pan in the oven while it is preheating. (Keep an eye on the butter: A little brown is fine, but not too much.)

3. In a bowl, stir together the flour, sugar, baking powder and salt. Add the beer and stir just until it is mixed. The dough will be sticky and heavy.

4. When the butter is melted, pour the butter, onion rings and garlic into a bowl, leaving about 1 tbsp (15 mL) of butter in the baking dish.

5. Using a pastry brush, coat the bottom and the sides of the baking dish evenly with the butter. Spoon the bread dough into the pan and spread it evenly.

6. Divide the onions over the top of the dough and drizzle the melted butter and garlic over the onions. Sprinkle the rosemary evenly over the dough.

7. Bake the bread in the upper third of the oven for 20 to 25 minutes or until a skewer when inserted comes out clean. Cut the bread into 24 squares and serve right away.