French Onion Soup With Homemade Beef Stock - cooking recipe

Ingredients

4 1/3 lbs beef bones
1 large carrot, chopped
2 None celery stalks, chopped
7 None onions, 1 coarsely chopped, 6 sliced
1 None bay leaf
4 sprigs parsley
5 tbsp butter
1 cup red wine
6 slices French bread
3 oz Gruyere cheese, grated

Preparation

Preheat the oven to 425\u00b0F. Place bones in a large roasting pan. Roast for 20 mins. Add carrot, celery and chopped onion. Roast for 40 mins, or until bones are well browned.
Transfer bones and vegetables to a large saucepan. Add bay leaf, parsley and 4 quarts water. Bring to a boil on high heat. Reduce heat to low; simmer for 4 hours.
Strain stock through a fine sieve. Discard bones and vegetables. Refrigerate stock until cold. Skim solidified fat from the surface. Return stock to saucepan and boil until reduced to 6 cups.
Melt butter in a separate large saucepan on medium heat. Add sliced onions and cook, stirring, for 30 mins, or until golden brown and soft.
Add wine and boil for 2 mins. Add stock and bring to a boil. Reduce heat to low; simmer for 30 mins. Season to taste with salt and black pepper.
Preheat the broiler. Broil bread slices until browned on both sides. Sprinkle cheese on one side and broil until cheese is melted and browned. Serve soup topped with toast slices.