French Onion Soup

• Stock:
• 1 1/2 pounds meaty beef bones
• 1 pound beef shanks
• 2 large carrots, peeled and coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 medium onion, cut into wedges
• 3 quarts cold water
• 1 tablespoon whole black peppercorns
• 3 fresh thyme sprigs
• 1 bunch fresh flat-leaf parsley
• 1 bay leaf
• Soup:
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 large onions, vertically sliced (about 13 cups)
• 1 1/8 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme
• 1/4 cup chopped fresh chives
• 12 (1/2-ounce) slices French bread baguette
• 4 ounces Gruyere cheese, shredded (about 1 cup, packed)

1. Preheat oven to 450u0b0.
2. To prepare stock, arrange first 5 ingredients in a single layer on a large baking sheet. Bake at 450u0b0 for 35 minutes or until browned. Scrape beef mixture and pan drippings into a large Dutch oven. Stir in 3 quarts cold water and next 4 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan clean with paper towels.
3. To prepare soup, return Dutch oven to medium heat. Add oil to pan; swirl to coat. Melt butter in oil. Add sliced onion to pan; cook for 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add salt and ground pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Add reserved stock and chopped thyme; bring to a boil. Reduce heat, and simmer until reduced to 8 cups (about 50 minutes). Stir in chives.
4. Preheat broiler to high.
5. Arrange bread slices in a single layer on a jelly-roll pan, and broil for 2 minutes or until toasted, turning after 1 minute. Ladle 1 1/3 cups soup into each of 6 broiler-safe soup bowls. Top each serving with 2 bread slices, and sprinkle evenly with cheese. Place soup bowls on jelly-roll pan, and broil for 4 minutes or until tops are golden brown and cheese bubbles.

beef bones, beef, carrots, celery stalks, onion, cold water, whole black peppercorns, thyme, parsley, bay leaf, olive oil, butter, onions, kosher salt, freshly ground black pepper, thyme, fresh chives, bread, gruyere cheese

Taken from www.myrecipes.com/recipe/french-onion-soup-3 (may not work)