Onion and Gruyere

When you’re craving homemade bread but don’t want to put in the effort and time, this incredibly simple recipe uses Miller Lite to create a tender and delicious quick-bread perfect for accompanying soups or to eat just by itself.

Prep time
20 minutes
Cook Time
55 minutes

1 tablespoon canola oil (or vegetable oil)
1 large onion, diced
1 tablespoon water
3 cups self-rising flour
1 tablespoon sugar
1 teaspoon salt
12 ounces Miller Lite (350ml)
¼ cup unsalted butter, melted
1 tablespoon poppy seeds
4 ounces gruyere, shredded (or any medium-intensity, relatively easy melting cheese; Monterey Jack, Chihuahua, or mild cheddar)


Step 1 
Preheat oven to 375°F (160°C). Grease a 9 x 5-inch loaf pan with softened butter.

Step 2
Heat oil in a large skillet over medium-low heat. Add onions and sauté until golden and caramelized, about 15 minutes. Add water and stir until the skillet is deglazed and water is evaporated. Remove from heat and season with a pinch of salt.

Step 3
In a large bowl, combine flour, sugar, and salt. Add beer, 3 tablespoons of melted butter and briefly stir until flour is just incorporated. Fold in onions, 3 ounces of gruyere, and poppy seeds. Pour into the prepared pan and top with remaining butter and gruyere.

Step 4
Bake for 55 to 60 minutes until cooked through and crust is golden. Carefully remove from pan and allow to cool on a cooling rack. Once cool, slice and serve.