French onion soup

Roast 2 meaty beef shank bones at 400F about an hour or until juices are no longer red. Transfer to the stovetop, cover with cold water and bring to a simmer with a tiny pinch of salt, cook for about 2 hours. Meanwhile, quarter and thinly slice 6 medium onions and transfer to a heavy-bottomed pan with 2 tablespoons butter and 2 tablespoons olive oil. Saute onions over medium heat until softened and liquid begins to evaporate. As the liquid reduced, begin to reduce the heat to prevent burning. Add about a teaspoon of sugar and continue to cook until the onions begin to caramelize and turn a lovely golden brown. (This usually takes a few hours, I stir every 20 minutes at first decreasing gradually to about every 5 minutes towards then end of the cooking.) When the onions reach desired caramelization, add 3/4 cup red wine (I used a petite syrah this time) and allow to reduce until most of the liquid has evaporated. Now pour in your beef stock (bones removed, meat shredded and returned to the pan, if your waistline can stand it, mush the marrow into the stock as well) and bring your soup to a simmer. Season with salt and add a few tablespoons of fresh thyme leaves. Serve with French bread toasted with Emmenthaler or Gruyere cheese.