Alsatian Beer Onion Soup | With Crispy Bacon and Cheese

Peel the onions and slice them into thin half-moons. Cut the bacon slices into small strips. In a heavy-bottomed pot over medium heat, fry the bacon until crispy, then transfer it onto paper towels, leaving the rendered fat in the pot.

Add the butter to the pot. Once it foams, add the sliced onions along with a pinch of fine salt. Cook and caramelize the onions over medium-low heat, stirring frequently, for about 25-30 minutes until they turn deep golden brown and sweet.

Sprinkle the all-purpose flour over the caramelized onions and sauté, stirring constantly, for 1-2 minutes. Pour in the pale lager and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Boil briskly for 3-4 minutes until the alcohol evaporates and the aromas concentrate.