OK Lex, here's the deal from start to finnish.
Take about 5 pounds of veal or beef bones and put into a roasting pan with two onions, three carrots, 5 ribs celery, all rough chopped. Add a little olive oil and coat all the veggies(they will roast more evenly when oiled). Roast for about 1 1/2 to 2 hours. Transfer to a large stock pot being sure to drain off any excess grease. Deglaze the roasting pan with red wine or sherry making sure to scrape the "fond" off the bottom. Add this to the stock pot. Add to pot 1 or 2 sprigs each of thyme, rosemarry, parsley. Also two bay leaves, twenty or so whole black pepper corns and a dash of salt. Cover with fresh cold water and bring to a boil. Reduce to a low simmer and allow to cook 12-24 hours. Be sure to check the water level often as it will evaporate eventually. Try to keep the same ammount of water in as when you started. Strain through several layers of cheese cloth and then refrigerate. You might notice the next day that there is a layer of fat at the top. Remove this before you use the stock. This is the stock we will use in our French Onion Soup.
Take 5 large onions and cut them in half length ways and then into strips length ways(not half moons).
In a large high walled stainless skillet add 3-4 tbs olive oil and then onions. Cook on LOW for about an hour stirring and scraping often or until the onions are dark caramel color but not burned.
Transfer the onions to a soup pot and then deglaze the skillet with one cup wine, sherry, or cognac(your preference) being sure to scrape all of the fond up and reduce by half. Please be careful when deglazing with alcohol. Do it away from open flame!!!
Pour this reduction in with the onions and then pour in the stock until you have three times the volume of stock to onions. Bring this to a boil and then lower the heat to a low simmer for 1-2 hours.
This is our basic soup and is ready to eat however there are a few more steps to "French Onion Soup"
Take a baguette and slice rounds about 1/2 inch thick. Drizzle some olive oil on both sides and place in a 400 degree oven till golden brown turning once to brown both sides.
These are our croutons.
Portion soup into soup crocks or sturdy oven safe bowls, place one crouton on top and then top this with one sloce of swiss or greuyere cheese. Place into a broiler untill brown and bubbly!!
Finaly, Enjoy with some crusty french bread and a nice bottle of Bordeaux.
I know that this process is very long but it WILL be the best soup you have ever tasted!!