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Fry smoked bacon and put a slice on each onion. Place the cut-off onion ends back on top of the bacon. Roast onions in a casserole with some water and without lid for about 45 minutes at 400 degrees F. When done, remove from casserole. Pour drippings into a skillet. Add brown meat stock, flour, spices and Schlenkerla Smokebeer. Heat and stir until gravy becomes thick.