Here's a recipe I just noticed over on Beer Advocate. (Thanks to poster Cfahooligan!) I figured it would be appropriate here since it not only uses the aforementioned smoked beer but smoked bacon as well. It also sounds delicious!!
Bamberg Onion
Ingredients for 4 servings:
4 big onions,
250 g pork,
100 g cooked smoked pork,
4 slices smoked bacon,
¼ litre Original Schlenkerla Smokebeer,
salt, pepper, mace, marjoram,
3 eggs,
2 bread rolls,
chopped parsley
2 tablespoons brown meat stock.
Preparation:
Peel the onions, cut approx. 1 cm off of the root end. Scoop out the onion until the sides are approx. 1 cm thick. Put pork and smoked pork with the insides of the onion through meat grinder. Mix the results with the eggs, bread rolls, spices and the parsley. Fill the 4 onions and let them roast in a casserole with some water and without lid for about 45 minutes at 200° C. Fry the smoked bacon and put it on each onion; put the cut-off onion end on top of the bacon. When done, remove onions from casserole. Pour the drippings from the casserole into a skillet; add brown meat stock, flour, spices and the Schlenkerla Smokebeer; heat and stir until the gravy becomes thick. Bamberg Stuffed Onions are served with mashed potatoes or boiled potatoes.
