The wife was kind enough to make this for her undeserving husband.

For the stock: (You will need 6 pounds of onions total, the sweeter, the better, but you will only use 3 medium onions for the stock.)

Medium Stock Pot:

2-3 pounds of beef bones w/some meat remaining on them.

One bag of carrots

One stalk (Bag) of celery

Three medium onions

One bulb of fennel

One bulb of garlic

Peel and quarter onions, quarter the fennel bulb-leave most of the greens on, rough cut the carrots and celery and remove and halve the garlic cloves. Put all ingredients into the pot, which you have filled 3/4 full with water,  and simmer for around three hours. Strain. For extra flavor, discard the beef bones, keep whatever meat is left,  and puree the vegetables and meat with a  strong blender and return them to the stock.( You could probably toss in a couple of beef bullion cubes if the urge hits you)

Now for the caramelized onions:

6 pounds of onions, less the 3 medium onions used for the stock.

 6 tablespoons of butter

2 teaspoons of coarse salt.

1 tablespoon of sugar

In a heavy soup pot, melt butter over med. high heat.

Add onions and salt. Stir often until onions are softened, about 30 min., reduce heat to medium and add sugar. Lower heat if necessary to prevent bottom from scorching. Cook onions for another 40 minutes or so until they are a jam-like (I.E. caramelized) consistency and golden brown in color.

Combine onions with stock, simmer until hot. Owing to the wife's German background, she puts a few shots of worcestershire sauce in her bowl as well as some sour cream.

If you really want to get country with this recipe, thicken the soup with flour.