French Onion Soup - cooking recipe

Ingredients

5 lb. bare bones
5 lb. large yellow onions
1/4 c. sherry (not cooking)
1/4 c. sweet vermouth
1/4 stick butter
peanut oil
Swiss cheese, sliced
Mozzarella cheese, sliced
Parmesan cheese
French or rye bread slices
1 lb. carrots
1 head celery

Preparation

Stock:
Place 5 pounds of bones in roasting pan.
Roast bones for 2 hours at 425\u00b0, uncovered.
Place bones in large soup pot. Add 1 quart of water for every pound of bones.
Add chopped celery, chopped carrots, 2 chopped onions and all of the onion skins from the 5 pounds of onions (skins add color).
Bring to heavy boil.
Add 1/2 dozen peppercorns and simmer for 8 or 9 hours.
Do not salt.
Strain stock and return stock to pot.