Place bones in stock pot and cover with cold water. Do not boil or stir! Bring to a simmer, swimming off surface as needed. Simmer for 4-8 hours.

Deglaze roasting pan with water or red wine, add to stock pot

2. Mirepoix Dice onion carrots and celery using a two to one ratio. I use two onions, 4 carrots, and half a stock of celery,ml eaves included. Using reserved fat from bones, sauté onion ions until transparent, add carrots and continue to cook until carrots are softened, add celery and again continue to cook until celery is soft. Add tomato paste and continue to cook for 5 minutes remove from stove and add to stock pot after about 4 hours of simmering. Continue to simmer another four hours. And seasonings..bay leaf, peppercorns (handful) sprig of thyme and parsley.

Remove from stove and strain through cheese clothe. This is the stock for soup.

3. Onions Julienne onions, put in pot large enough for soup. I use my stock pot.

Sauté until lightly caramelized.

Stir in paprika, making sure all the onions are covered. Continue to sauté for a couple of minutes.

Deglaze pot with wine or fortified wine.

Add stock, bring to a simmer, add bay leaves.

Simmer 2-4 hours.

4. soup serving Ladle soup into oven save bowl. Add crouton and top,with cheese. Place in oven on broil until cheese is meted and browned.