Baked Beefy Onion Soup

Ingredients

• 1.5 pounds beef bone marrow 
• 3 teaspoons beef bouillon granules 
• 4  peppercorns black
• 0.3 cup butter 
• 1 medium carrots quartered
• 6 slices bread french (1/)
• 2 sprigs parsley fresh
• 2 large onion thinly sliced
• 6 slices swiss cheese 
• 2 quarts water 

Equipment

• bowl
• frying pan
• ladle
• oven

Directions

1. In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.
2. Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six ovenproof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese.
3. Bake at 350° for 50-55 minutes or until golden brown.