Old School French Onion Soup Gratinée

By Food52
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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

2 quarts veal stock (or your preference), which you made the day before

1 1/2 ½ pounds sweet onions (Vidalia, Maui etc.) sliced as thin as you can get them sliced


Olive oil

1 or 2 shot 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)

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