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