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Proper Onion Soup

Recipe for 12 people Soup Broth -4kg roasted bones (primarily beef, but can be a mixture) -12 liters water (top off water as needed) -2 onions, 3 stalks celery, 3 carrots, head garlic all roasted -bay leaf, thyme, peppercorn Simmer for 6-8 hours -Caramelized onions -5kg spanish onions sliced thinly -Butter as needed to sweat onions -Cook low and slow for 4 hours stirring every 15 minutes for the first 3 hours, then every 5 minutes for the remaining hour Putting it all together -Simmer onions with broth for at least an hour. Season well with salt and sherry vinegar -Add to ovenproof dish, place dried bread on top. Not too much or the soup will become -thick -Cover with a French alpine cheese that melts well. Brûlée until melty and caramelized -Let cool before enjoying -Happy plate