Name: Beer bread with caramelised onions and Roquefort cheese
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 15 ml fresh chillies 573; 15 ml butter; 2 onion medium, sliced; 5 ml sugar; 500 g flour self-raising; 340 ml beer; 50 ml cheddar cheese grated; 100 ml roquefort cheese crumbled

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Ingredients (8)

15 ml	fresh chillies — 573
15 ml	butter
2	onion — medium, sliced
5 ml	sugar
500 g	flour — self-raising
340 ml	beer
50 ml	cheddar cheese — grated
100 ml	roquefort cheese — crumbled

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Method:

Heat the olive oil and butter in a frying pan over a medium to low heat. Add the onion and sugar and sauté for about 10 minutes or until golden brown. Remove from the heat and set aside to cool.

Sift the flour and 5ml salt into a mixing bowl. Make a well in the centre and pour the beer into the well. Add the Cheddar cheese, half the Roquefort cheese and half of the fried onion.

Stir until just combined, then spoon into a greased and lined 23cm loaf tin. Top with the remaining onion and cheese. Bake in a preheated oven for an hour or until a skewer comes out clean.

Image and text: Ideas magazine.

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