Birthday French Onion Soup

Final product first, as is Giraffe Law

Making the bone broth. Instructions:

red meat bones w/marrow - roast 25 min @ 425°

3 yellow onions (chopped)
3 celery sticks (chopped)
4 carrots (chopped)
1 cup apple cider vinegar
salt
bay leaves
peppercorns
3 boxes of Beef or Chicken broth (store bought is actually vegetarian and has no meat, hence the bones)

Put the bones in first on the bottom (slow cooker or instant pot), followed by the vegetables, Apple Cider Vinegar, Salt and Pepper, as well as only 2 of the three boxes of broth. Each morning, put half of the third box on top to replace fluids that evaporated.

Use a Slow Cooker on low for 48 hours, or an Instant Pot for 4 hours. Strain out all the solids, and then put the remaining broth in the fridge for at least a few hours so the fat solidifies on the top in a disc. When making the soup, I usually take half the fat and throw it away, and keep the other half for the soup. Your call.

Once the broth is done, here's the instructions for the French Onion Soup itself.

Instead of the white wine and sherry, I use red Pinot Noir/Grigio wine.

A handy tip from someone to make the caramelized onions if you don't want to make them on the cooktop. Replaces Step 1 below.

Again, step 1 is replaced by the picture above if you use a Slow Cooker to caramelize the onions overnight.

The onion soup itself

So damn good.