Found at Willow Bird Bakery site
Recipe by: Adapted from Catherine Bienik (beer bread) and Simply Recipes (caramelized onions)
Yields: one loaf of beer bread (up to about 4-5 sandwiches)
3 cups self-rising flour
scant 1/2 cup sugar
12 ounces beer (I used Guinness)*
3 tablespoons butter, melted
Caramelized Onion Ingredients:
4 onions, sliced thinly
salt to taste
Other Sandwich Ingredients:
about two tablespoon of butter per sandwich desired
sharp cheddar cheese
Preheat oven to 375. Grease a loaf pan or line it with greased parchment paper. Mix flour, sugar, and beer until combined and pour batter into pan. Cook for 40-45 minutes, or until top is well browned and loaf feels firm (you can also stick a toothpick in; if it comes out clean, the loaf is ready). When the loaf is close to done, brush the top thoroughly with melted butter and let the loaf bake for 3 minutes. Remove to a cooling rack to cool for about 20 minutes before removing it from the pan and cooling completely.
While bread is baking and cooling, caramelize onions:
Put a few tablespoons of olive oil into a skillet over medium-high heat. Once the oil is translucent and shimmering, add onions and cook for about 10 minutes, stirring every few minutes. Add salt to taste and continue to cook, stirring every few minutes, for 30 minutes to an hour. The goal is to let the onions sit long enough that they start to cook down and caramelize, but not to let them burn. If they seem to be sticking or burning at any time, you can do any of the following: add some more oil to the pan, turn down the heat slightly, or add some water to the pan. Once the onions are a rich brown, remove them to a container to cool slightly before use. Store extra onions in an airtight container in the refrigerator.
Assemble your sandwich:
Once the bread has cooled, use a serrated knife to cut it into slices. In a skillet over medium heat, melt one tablespoon of butter. Place a slide of bread into the skillet and pile on sliced cheese and caramelized onions (note: you can brush the underside of the bread all over with melted butter first if you want to ensure even browning). Place another slice of bread on top. Cook until the bottom slice of bread is well toasted (peek every now and then by lifting a corner) and then gently flip, using your hand to brace the top slice of bread as you do so. You can add more butter if your skillet looks dry, lifting the sandwich to allow the butter to run underneath. When both sides are golden and toasted, remove sandwich to a serving plate and microwave for 30 seconds to insure melty cheese.
Repeat these steps to make as many other sandwiches as you want! Serve immediately.
*NOTE: I don’t drink, so I wasn’t sure what sort of beer to use. This recommendation from a friend was outstanding, though! For information about how much of the alcohol cooks out of a given dish, please see this chart. In this particular recipe for beer bread, only about 30% of the alcohol remains in the entire loaf after cooking