Hazırlanışı
1Roast 2722 g veal neck or beef bones with 454 g carrots and 6 g celery stalk at 232°C (450°F) for 30 minutes.
2Add 1814 g thinly sliced onions to a large pot with 41 g grapeseed oil and 14 g unsalted butter.
3Cook onions over medium-low heat, stirring occasionally, until deeply caramelized, about 45-60 minutes.