Start to finish: 60 minutes (20 active)
Servings: 12
1 stick butter
2 cups thin sliced onion rings (about 1 medium onion)
2 teaspoons minced garlic
360 grams (about 3 cups) unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon table salt
One 12-ounce bottle beer (your choice)
2 tablespoons chopped fresh rosemary
Place a rack in the upper third of the oven and preheat the oven to 350 F. Place the butter, onion and garlic in a 13-by-9-by-2-inch baking dish and set the pan in the oven while it is preheating (keep an eye on the butter; it might brown a little which is fine, but don’t let it get too brown).
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.
When the butter is melted, pour the butter, onion rings and garlic into a bowl, leaving about 1 tablespoon of butter in the baking dish. 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. 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.
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.
Nutritional information: 201 calories; 71 calories from fat; 8 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 394 mg sodium; 26 g carbohydrates; 1 g fiber; 1 g sugar; 3 g protein.
Sara Moulton, Associated Press
