Julia Child French Onion Soup

Julia Child French Onion Soup as printed in Food Network Magazine

First, make brown beef stock. Meaty raw beef bones such as shank, neck, knuckle or leg bones, sawed into pieces of 3 inches or less. (I used beef rib bones that came in a small package at Publix, it was about 3 smallish sections of beef ribs). Carrots, onions, celery roughly chopped. 1 large unpeeled tomato cored and roughly chopped or 1/2 cup canned italian plum tomatoes.  2 large garlic cloves smashed. 4 allspice berries or 6 peppercorns, bay leaf.

Oven to 450 degrees. Arrange bones and chopped veggies in a roasting pan (I did a cast iron skillet). Brown in upper 1/3 of oven, turning and basting with accumulated fat, several times, until walnut brown. Scoop meat & veggies into stockpot or instant pot. Discard accumulated fat. Pour 2 cups of water into roasted pan and bring to a boil over moderately high heat. Scrap up brown bits and juices into the liquid, then pour in instant pot. Add herbs, cook in high pressure in instant pot for 90 mins. Strain and degrease stock, then use in the recipe. 

I forgot the bay leaf and wished I had used it. 

I want to try adding Maggi and Worcestershire to the soup. Maybe a little beef base too. Overall this was very good though a ton of work.