One of the hardest parts about moving halfway across the country is making new friends in a strange city. Luckily, the Internet makes it relatively easy to find social groups, volunteer organizations, and more. Within a few weeks of moving to Austin, I started exploring the Austin MeetUp website, where I found several local women’s social groups that appeared to be filled with people I could definitely get along with. Through events these groups have sponsored, I’ve been able to explore Austin while meeting lots of funny, smart, and awesome people who have the potential to become a great group of friends.
I’ve begun to enjoy the people in one group in particular over the past few weeks and wanted to give back by hosting my own MeetUp event for ladies in the group. I decided to host a small Christmas cookie swap for those who were interested as a chance to hang out while also getting a fun collection of holiday treats to enjoy over the coming weeks. As the host, I wanted to make sure I had some salty snacks to compliment the sweets we’d be sampling as well as a little mulled wine for everyone. With so much already on my to do list, I needed make a swap treat that had minimal steps and took little time to bake. Spending hours preparing baking sheet after sheet of cookies seemed like too daunting a task when the floor still needed to be mopped.
The clear choice for my dilemma was mini-loaves of quick bread. With 3 loaves of bread baked per recipe batch, it would be easy to quadruple the recipe and make the required 12 loaves of bread for the ladies to take home aftewards. I even had 12 cardboard mini loaf pans in the closet waiting to be used! It was fate. A few test runs later, I perfected this super easy, 9-ingredient, savory quick bread. It is perfect with a little butter or cream cheese served on the side of a smooth tomato soup.
Onion Cheddar Beer Bread
(1) 9-inch loaf bread or (3) mini 4-inch loaves
1 large yellow onion, diced
2 tablespoons olive oil
5 ounces white cheddar cheese
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 ½ teaspoons kosher salt
1 teaspoon sugar
12 ounce bottle nut brown ale or porter
1) Preheat oven to 375ºF. Grease and flour a 9-inch loaf pan or 3 mini 4-inch loaf pans.
2) Add olive oil to large heavy bottomed skillet over low-medium heat. Add diced onion and cook slowly to caramelize. While the onion is cooking, shred or roughly chop the cheddar cheese. When the onion has just begun to caramelize, about 10 minutes, remove from heat and let cool so that it doesn’t melt the cheese.
3) Whisk together flours, baking powder, salt, and sugar. Stir in onions and cheddar until evenly distributed.
4) Slowly add beer, stirring to fully combine. The final batter will be thick and you will need to spoon it into baking dish. Bake for 50 minutes for a large loaf or 30 minutes for smaller loafs. Remove from oven and cool completely before storing, airtight, in the fridge.