2 lbs. beef bones
• 2 Carrots
• 2 Onions
• 1/2 Celery
• 1/2 Leek
• Bay leaf
• Black Pepper
• Whole Cloves of Garlic
• 1.5 oz Tomato Paste
• 1/2 bottle of White Wine
2.5 lbs. Medium Sized Yellow Onions (sliced)
Cook the bones in the oven until dark (2.5 hours at 425 F)
— Transfer bones (plus drippings) into a large stock pot and add the garnish and add water to cover (5-7 inches above the level of the bones) and simmer for 8 hours, adding water when necessary to keep the water level the same.
— Caramelize the sliced onions in a separate sauce pan by cooking sliced onions in oil until browned.
— Strain and degrease the stock. Pour stock over the caramalized onions, add salt to taste.
— Pour the onion soup in a serving bowl (broiler proof), add croutons and shredded Swiss or Gruyere cheese. Broil in oven until cheese is bubbly.