French Onion Soup with Homemade Fullblood Wagyu Beef Stock

Ingredients

• 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Soup Bones (thawed)
• 3 Large Carrots (large diced)
• 3 STALK Celery (large diced)
• 1 Yellow Onion (large diced)
• 1 Red Onion (keep skin on, large diced)
• 2 Leeks (large diced)
• 5 SPRIG Thyme (fresh
• 3 quarts Cold Water
• 1 ounce Unsalted Butter
• 1 ounce Grapeseed Oil
• 4 Sweet Onions (julienned)
• 3 Garlic Cloves (chopped)
• 2 SPRIG Thyme (fresh)
• 2 Bay Leaves
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 8 ounces Red Wine (chef recommends Pinot Noir)
• 2 quarts Fullblood Wagyu Beef Stock
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Red Wine Vinegar
• 1 Baguette (1/4-inch-thick slices on a biased cut)
• 6 ounces Gruyere (grated)
• Kosher Salt (to season)
• Freshly Ground Black Pepper (to season)

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