Preparation / Directions:
Fry the bacon until crisp and retain 3 tablespoons of the fat. Saute the onions until transparent. Add the flour and stir until golden. Add the beer, stir and add the milk, continuing to stir as the mixture thickens and comes to a boil. Lower heat and add the cream, pepper and salt. Heat, stirring, until mixture comes to the boiling point but do not allow to boil. Remove from heat. Cut up the oysters into small pieces and add to the cream mixture. Reheat, but do not boil Pour into a heated soup tureen, or individual bowls, crumble crisp bacon over the top and serve at once.
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