Stock:

12 lbs. marrow bones
6 carrots
3 medium onions
5 stalks celery, cut in large chunks
15 peppercorns
6 bay leaves
6 cloves
1 tsp. thyme
6 sprigs parsley
1 28 oz. can crushed tomatoes
10 lbs. marrow bones
5 lb. onions
Gruyere (Swiss) cheese
Mozzarella cheese
Italian bread slices, 1 in. thick, toasted

Set oven temperature to 350°F.

Lightly oil and brown bones, carrots, onions (not the 5 lbs) and celery until dark (90 min.).

Place all in large pot (with scrapings) and cover with water. Cover and simmer (over low heat-not boiling) for 6 hours.

Periodically during the cooking, remove any foam. Strain and discard bones and vegetables.

Slice 5 lbs. onions. In a large pot, cook down in 1/4 cup oil, 1/3 of the onions (until dark). Leave onions in pot and add another 1/3; cook until dark. Repeat with remaining onions.

Combine onions with stock and simmer for 1/2 hour. Ladle into individual crocks (or the like) and top with 1 inch thick toasted slice of Italian bread. Cover bread generously with a mix of Gruyere and Swiss cheeses. Broil until melted.

ENJOY!!

Submitted by: Mark Hinsley