Old School French Onion Soup Gratinée

• The stock
• 2 pounds veal bones
• 2 carrots, cut in large pieces
• 1 white onion, cut in biggish pieces
• 1 skinny leek
• 1 bay leaf
• 1 handful fresh thyme on the branch
• large sprig parsley
• water to cover
• salt and pepper
• For the soup
• 2 quarts veal stock (or your preference), which you made the day before
• 1 1/2 1/2 pounds sweet onions (Vidalia, Maui etc.) sliced as thin as you can get them sliced
• Butter
• Olive oil
• 1 or 2 shots good cognac
• Salt and pepper to adjust flavor
• 1 cup best gruyere you can find; grate it
• Slices of crusty, day old baguette, cut to fit individual bowls (possibly bias cut)

1. Make the stock lovingly by browning the bones, carrot and onion in a roasting pan in a hot oven. If you like, paint them with some tomato paste.
2. When the bones etc. are nicely colored transfer all to a stock pot and cover with water.
3. Make a bouquet garnie by splitting the leak lengthwise, and cut off most of the top. With kitchen twine bind the herbs between the leak sections. Add to the stock components. Season.
4. Bring everything slowly to a simmer, skimming foam as needed. DO NOT BOIL or your stock will be cloudy.
5. Simmer the stock for 6 to 8 hours. tinally, line a chinois with cheesecloth and strain. Discard the bones and bouquet and stuff. If you are obsessive like me, take another piece of cheesecloth and strain a second time.
6. Refrigerate overnight. In the morning skim the fat cap off of what should be a nice looking gelatin.
7. Now make the soup
8. In the heavy pot in which you intend to finish your perfecto onion soup, melt some good butter over medium low heat. Add about 1 tbs olive oil. Add the onions and increase the heat slowly. You are going to have to stand over this and stir for awhile. Get used to it. You want to slowly sweat these down to develop a brown sugary color but not scorched. Take your time, the World can wait. Allow at least 40 minutes.
9. Meanwhile heat your stock. When you are happy with your onions add the hot stock and the cognac to that big pot. Bring to a simmer and taste for seasoning. Continue to simmer.
10. Now grate the best Gruyere cheese you can find. Top the bread slices with the cheese over. Ladle your perfection onion soup into individual bowls and top each with a crouton of bread. At this point you can stick the bowls under a broiler (I doubt that your kitchen comes with a restaurant salamander---if it does, you rock!) or just torch the cheese with a mini-torchy thing. I have one. Welcome to Purgatory. Your cheese is melted, your soup sings to heaven, you are ready!

stock, veal bones, carrots, white onion, skinny, bay leaf, thyme, parsley, water, salt, soup, veal stock, sweet onions, butter, olive oil, shots good cognac, salt, best gruyere you can, crusty

Taken from food52.com/recipes/3239-old-school-french-onion-soup-gratinee (may not work)