3-4 beef bones
2 carrots
3 pieces of celery
Beef base to taste
Bay leaf
1 can tomatoes
Dash of Kitchen Bouquet
Pepper

Cook about 4-5 hours, drain just using juice. Saute 5-6 onions (cut) in butter and a little garlic salt. Add to stock and cook until onions are tender. Serve with sour dough bread floating on soup and sprinkle with Parmesan cheese.