2 cups chopped onion
1/2 cup chopped celery
1 1/2 cups chopped white onion
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/4 teaspoon dried basil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried tarragon
In a medium bowl, whisk together the onion, celery, white onion, garlic, crushed red pepper flakes, salt, basil and oregano. Shape mixture into a sauce. Cover loosely and refrigerate at least one hour before stirring.
While the mixture is chilling, drain the beer and stir in the olive oil. In a separate bowl, mix together the olive oil, red wine vinegar, tomato juice, olive oil and garlic powder. Mix thoroughly and stir into the beer sauce.
The sauce should be thick, but not cloudy. Smooth over a hot griddle or frying pan and serve with bread or bread cubes.