Roaring Fork Shiner Bock Barbecue Onion Soup

Source: Roaring Fork, Scottsdale, Arizona

3/4 cup chopped bacon
6 cups finely sliced yellow onions
1 teaspoon minced garlic
1 tablespoon finely chopped Serrano chiles (optional)
3 tablespoons whole butter
1/4 cup cup all-purpose flour
12 ounces Shiner Bock beer
1 quart veal stock (chicken broth may be substituted)
Kosher salt and cracked black pepper to taste

Render the bacon until it is crisp in a moderately hot skillet, reduce the heat then add the onions and cover them. Cook them until they are tender; uncover then add the garlic, Serrano and butter. Stir the mixture until the onions begin to caramelize. Add the flour, stir to thicken (do not allow to stick to the bottom of the pan), then add the beer. Bring it to a boil and add the veal stock slowly to achieve the desired consistency. Season to taste with salt and pepper (cayenne will add a nice flavor profile to the soup).

Yields 1 quart.