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1
Heat the olive oil in a large Dutch oven over medium heat.
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2
Stir in the onions, butter, thyme and bay leaves.
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3
Cook, adding some water and scraping up any brown bits from the bottom of the pot occasionally, until the onions are deep golden brown, about 45 minutes.
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4
Stir the flour into the onions and then add the beef stock, wine and some salt, and simmer for 30 minutes.
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5
Discard the bay leaves.
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6
While the soup cooks, slice a few inches from the tops of the boules and pull out the bread inside, leaving a 1-inch thick crust.
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7
Reserve the insides for serving with the soup.
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8
Preheat the broiler.
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9
Put the bread bowls on a baking sheet.
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10
Ladle the soup into the bread bowls.
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11
Divide the Gruyere among the bowls and broil until the cheese is melted and bubbly, 2 to 3 minutes.
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12
Transfer the soup bowls to plates and serve hot with the reserved bread, for dipping in the soup.
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13
Preheat the oven to 450 degrees F. Put enough olive oil in a heavy-bottomed roasting pan to coat the bottom, then add the beef bones.
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14
Roast until browned, turning occasionally, 35 to 40 minutes.
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15
Put the carrots, celery, onions, bay leaves, garlic and peppercorns in a large stock pot .
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16
Add the beef bones, making sure to scrape off and add any brown bits from the roasting pan.
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17
Add 8 cups water and bring to a boil over medium-high heat, skimming any scum on the surface.
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18
Lower the heat and simmer, skimming every hour or so, for 4 1/2 hours.
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19
Strain the stock through a fine strainer into a metal container.
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20
Set the container in an ice bath to cool.
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21
If not using right away, refrigerate in an airtight container for up to 1 week, or freeze for 4 months.
