1/2 lb. BEEF neck BONE<>6 MEDIUM ONIONS<>10 BEEF BOULLION CUBES<>1 CUP DRY VERMOUTH<>2 BAY LEAVES<>GROUND PEPPER TO TASTE alot of it<><>BOIL neck BONE and BOULLION in 10 c. WATER until FAT FORMS on top of the WATER<><>SLICE and FRY the ONIONS until they start to get GOLDEN BROWN<> THEN ADD to the (BROTH along with the BAY LEAVES and VERMOUTH)<>ADD LOTS OF (BLACK PEPPER) for a real (TANGY TASTE) SERVE VERY HOT with (FRENCH BREAD with CARAMELIZED ONIONS and GUYERE&PARMESAN CHEESE ATOP the (FRENCH ONION SOUP) IT'S so (a la DELICIOUS)!!!!!!!
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