French Onion Soup - Comfort in the Cold

 In the midst of another blizzard and cold snap, French Onion Soup to the rescue!  First, the stock:

 

Beef Stock

2 (ish) kg beef bones for stock
4 carrots, peeled and large diced
3 celery, large diced
2 Spanish onions, large diced
4 tablespoons tomato paste (a Turkish or Italian variety is richest)
1 leek
1 bunch parsley
4 sprigs thyme
2 bay leaves
8 peppercorns
1 cup red wine

Method:
1. Place beef bones in a large roasting pan and roast in a 375ºF oven for 45 minutes, or until the bones begin to become golden brown.
2. Place the onions, celery and carrots on top of bones and place back in oven and roast another 30 minutes or until the vegetables begin to brown.
3. Coat bones with tomato paste and place back in the oven again and roast until tomato paste until it starts to brown but do not let it burn, approximately 15 minutes.
4. Place bones and vegetables into a large stock pot along with remaining ingredients. Cover the bones with cold water and bring pot to a simmer.
5. While bringing the pot to simmer, place the roasting pan over a burner and add the red wine. Scrape the bits from the bottom of the pan using the wine to deglaze the pan, add wine and bits to the stock pot.
6. Once water comes to a boil, set to a low simmer, and skim the stock of scum and fat for the first two hours.
7. Leave stock pot on a low simmer for about 4 hours. Periodically skim excess fat from the top of the pot and add water if necessary.
8. Remove pot from heat and strain stock through a fine sieve. Place into individual containers and store in the refrigerator for up to a week or the freezer for up to a month. 

Next, the soup

French Onion Soup

3-8 red onions, depending on size and personal tastes, shredded 

drizzle olive oil

salt and pepper, to taste

sprig of thyme

a few litres beef stock

red wine, or cognac

toasts and cheese (Emmenthal, Oka, or other sharp white cheese)

Sauté the onions in olive oil until translucent and soft.  Season with salt and pepper.  Add beef stock and simmer.  Add wine or cognac.  Simmer for about an hour.

Prepare toasts with cheese.  Ladle soup into oven-proof bowls.  Place cheese toasts on top.  Broil until browned.  Serve and enjoy!