Onion and Fontina Beer Batter Bread

Onion and Fontina Beer Batter Bread (Adapted from CL)

1 tablespoon olive oil
1 cup diced onion
2 cups all-purpose flour
1 cup whole wheat pastry flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
4 ounces diced fontina cheese
12 ounces bottled ale
4 tablespoons butter, melted and divided

Preheat oven to 375

In a large skillet, heat oil over medium. Add onion and cook until tender, about 6 minutes. Remove from heat and allow to cool to room temperature.

In a large bowl, whisk together flours, sugar, baking powder and salt. Mix in onion, cheese and beer - stir just until combined.

Scoop batter into a 9 x 5" loaf pan lightly coated with nonstick spray. Drizzle the top with 2 tablespoons of melted butter.

Bake 35 minutes - carefully brush the top with remaining 2 tablespoons melted butter. Continue to bake for an additional 20-25 minutes - until a wooden skewer placed in the center comes out clean. Remove and set on a wire rack for 5 minutes. Remove the bread from the pan and let cool completely on the rack.

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