Onion Garlic Beer Bread Recipes

ONION AND GARLIC BREAD

Steps:

• Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
• Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper

ONION & GARLIC SODA BREAD

Steps:

• Preheat oven to 425°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until light golden brown, 3-5 minutes. Add garlic; cook and stir 30 seconds longer. Cool., In a large bowl, whisk flour, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cooled onion mixture; make a well in center. In a small bowl, whisk egg and buttermilk; pour into well. Using a wooden spoon, mix dough until too stiff to stir. Turn onto a lightly floured surface; knead gently 10 times. Shape into a round loaf., Transfer to a large greased cast-iron skillet or baking sheet. Using a sharp knife, cut a shallow "X" on the top of loaf. Bake until golden brown, 35-40 minutes., Remove from pan to a wire rack; serve warm.

ONION, GARLIC, CHEESE BREAD

Steps:

• Add water, flour, powdered milk, sugar, salt, butter or margarine and yeast into bread machine in the order suggested by your manufacturer. Set for basic cycle with the light crust.
• When alert sound or when indicated by your manufacturer add the garlic powder, 2 tablespoons of the onion flakes and all of the shredded cheese. After the last knead sprinkle the remaining tablespoon of onion flakes over dough.
• Enjoy hot and fresh bread.

QUICK AND EASY ONION BEER BREAD

Steps:

• Preheat oven to 350 degrees F.
• Using a cheese grater with small holes, grate the two portions of sharp cheddar cheese.
• In a large bowl combine together the flour, baking powder, onion soup mix, basil, garlic powder, and sugar; stir in the grated cheese and chopped green onion.
• Gradually pour in the beer, stirring with a fork until just blended and beer is incorporated.
• Grease the bottom of a 9"x5" loaf pan and spread the dough in the pan.
• Chop the additional green onion and sprinkle evenly over the surface of bread dough for topping (you can substitute chopped thinly sliced yellow onion for this, if you like).
• Bake at 350 degrees for 50 to 55 minutes or until a cake tester comes out clean from the middle.
• Remove bread from oven; combine the Parmesan and grated cheddar, and sprinkle it over the top of the still-hot loaf.
• Let the bread stand in the pan for 10 minutes on a wire rack, then turn out and let cool for another 5 or so minutes before slicing and/or serving.
• You can make this bread ahead of time- if you're going to serve it later, wrap it in foil and at the time of serving re-heat it in a 325 degree oven for about 15 minutes; it's really very tasty the day after it's prepared, so you might consider making it a day ahead of when you want to serve it.

ONION BEER BREAD

Steps:

• Combine flour, baking powder, sugar, mustard and salt.
• Stir in 1 cup cheese, green onion and basil.
• Pour in beer, stir just until blended and no dry spots remain.
• Spoon batter into greased 9 x 5 loaf pan.
• Lightly dredge onion rings in some flour.
• Place very thin onion rings barely overlapping on top of batter.
• Sprinkle seeds on top of batter.
• Preheat oven to 350 degrees.
• Bake for 50-60 minutes .
• While loaf is hot out of the oven, sprinkle remaining cheese over top.
• Let stand in pan to cool 15 minutes.
• Remove from pan to rack to finish cooling.
• Slice when completely cool with a sharp serrated knife.

MAKE GARLIC ONION BREAD

Steps:

• In​ a large bowl, mix water and yeast. Add milk, sugar, salt, butter, garlic powder, and onion. Stir. Add 3 cups flour and mix well. Add in enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
• Punch down dough. Turn dough out onto ​a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Shape dough into the loaf. Place loaf in greased bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
• Bake bread at 350 F for 45 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on ​a rack.
• Serve bread warm with homemade whipped butter or, for extra garlic flavor, with garlic chive butter . The bread can also be sliced, topped with a favorite hard cheese, such as grated mozzarella cheese, and toasted in a toaster oven until cheese melts and the bread is lightly brown.

ONION AND GARLIC BEER SOUP

Steps:

• In a heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring occasionally, until the mixture is browned. Stir in the beer and the broth, simmer the mixture, covered, for 45 minutes, and stir in the sugar and salt and pepper to taste. While the soup is simmering, in a heavy skillet melt the butter over moderate heat, add the bread cubes, and cook them, stirring, until they are golden. Divide the soup among 6 bowls and top it with the Parmesan and the croutons.

GREEN ONION GARLIC NAAN BREAD

Steps:

• Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
• Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
• Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
• Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
• Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
• Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
• Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
• When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.