Authentic French Onion Soup

• 2 pounds veal bones
• 2 each chicken bones
• 2 each carrots sliced
• 1 each onions sliced
• 1 each celery stalks
• 2 each leeks sliced
• 4 each parsley sprigs
• 2 each thyme sprigs
• 2 each bay leaves
• 3 cups onions sliced
• 2 tablespoons butter
• 8 tablespoons gruyere cheese

1. Place bones, carcasses, and water in a large stock pot.
2. Bring to a boil.
3. Reduce heat, skim fat, and add vegetables and herbs.
4. Allow to simmer for 4 to 5 hours partly covered, skimming fat as necessary.
5. Strain well.
6. Melt the butter on low heat in a large saucepan.
7. Add the onion, and cook for 30 to 40 minutes, stirring often, until the onions are soft and golden brown.
8. Add the fonds blanc, and simmer for 30 minutes.
9. Add salt and pepper to taste.
10. In a 375F (190C) F oven place 16 1/2-inch slices of bread, cut into 1-inch pieces.
11. Bake until golden brown (5-8 mins).
12. Put the soup into individual serving dishes, top with the croutons and 1 heaping tablespoon cheese each (I find I really need more like 2 tbsp each).
13. Brown the cheese under a broiler and serve immediately.

veal bones, chicken, carrots, onions, celery stalks, leeks, parsley sprigs, thyme, bay leaves, onions, butter, gruyere cheese

Taken from recipeland.com/recipe/v/authentic-french-onion-soup-47403 (may not work)