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–+ servings
This vegan beer bread uses caramelized onion, rosemary, garlic, black pepper, and beer for a savory quick loaf. It is easy to bake, needs no yeast, and goes well with vegan butter, soups, stews, and snack boards.
Rosemary Onion Beer Bread
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Servings10 slices

Ingredients

  • 2 tsp (10 ml) olive oil or water
  • 1 medium onion sliced into thin half-moons
  • 2 tbsp (24 g) cane or granulated white sugar divided
  • 2 tbsp (30 ml) melted vegan butter divided (optional)
  • 3 cups (375 g) all-purpose flour
  • 3 cloves garlic finely chopped
  • 1 ½ tsp very finely chopped fresh rosemary (about two 2" [5-cm] sprigs
  • 1 tsp salt
  • 1 tbsp (12 g) baking powder
  • ¼ tsp freshly ground black pepper
  • 12 oz (354 ml) beer or ale

Instructions

  • In a small skillet, heat the olive oil or water (for oil-free cooking) over medium heat. Add the onion and 1 tablespoon (12 g) of the sugar. Cook, stirring frequently, for about 15 minutes, or until really golden and caramelized. If using water to sauté, add a little more throughout the cooking process to prevent sticking. Remove from the heat and allow to cool.
  • Meanwhile, preheat the oven to 375°F (190°C) and grease a 9 x 5–inch (23 x 12.5–cm) loaf pan with a little of the melted vegan butter or oil spray. If your loaf pan doesn’t release easily, line it with a strip of baking parchment lengthwise down the middle, with enough to go up and over the ends to act as handles.
  • In a bowl, combine the remaining tablespoon (12 g) of sugar, the flour, garlic, rosemary, salt, baking powder and pepper, and mix well. Add the cooled onion and beer. The batter will bubble up and fizz. Stir gently, just enough so that everything is combined. Do not overmix.
  • Spoon into the prepared pan, drizzle with the optional remaining melted butter and place in the oven. Bake for 40 to 45 minutes or until a toothpick or knife inserted into the middle of the loaf comes out clean. Remove from the pan and let cool on a cooling rack.
  • Great eaten while still warm or when cold.
    • Try scattering some vegan cheese over the top before baking! Uncut loaves can be wrapped well and frozen for up to 2 months.