I made French Onion Soup as well. It took a while, which means I got snockered on bourbon, and of course forgot to take many pics on the back half of the cook. It was pretty good though.

Roasted some Ox soup bones. Really they were probably regular old cow bones. I think oxen are obsolete around here what with all the tractors.

After about an hour I schmeared on some homeade tomato paste that I made from last years harvest at my little Tuscany tomato farm.

I'm just kidding. It was Hunts.

Roasted the schmeared Ox femurs for about 30 minutes more, forming the base of my stock.

While that roasting was going on I sliced up 5 yellow onion that were hand selected by me from our local onion supplier, Brookshires. I also added one purple onion and a shallot. Then I cooked them down and drank Old Fashions.

Once I got the onions to this color I drank another old fashion and dumped in about 1/3 cup of flour because I read somewhere that it might be a good idea. I have made FOS a few times and this is the first time I've added flour. I could not tell that it did anything.

I stirred that around until the flour melded in. At this point I'm on Don Draper levels of bourbon, as the blurry pictures tell.

Here we have a shot of the beef stock already formed and in the pot. Which means I forgot to take pictures of the process that got the roasted bones to this state.
Also not pictured is when I slugged in a healthy portion of Marsala. Why Marsala? Because I didn't have any Sherry. And google told me it was the best choice out of what we had on hand.

This is after the onions are added to the stock completing the soup's construction. As LL mentioned, FOS is not very photogentic.

Knowing I would not have the only French Onion Soup posted, and knowing that it is not a recipe that has very many drastic deviations, I wanted to do something to set mine apart. So I reached out to resident poster and baker extraordinaire Hungry One to bake me some homeade baguettes. She told me to pound sand. So I used the ones I had picked up from Tina down at the Brookshires. Not that it matters. I didn't take pictures of the bread or the $12 block of Gruyère I grated, by hand mind you. All I have is this crappy picture of 2 bowls and no money shot. Thanks Eagle Rare.