French Onion Soup with Homemade Fullblood Wagyu Beef Stock

Ingredients

• 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Soup Bones (thawed)
• 3 Large Carrots (large diced)
• 3 STALK Celery (large diced)
• 1 Yellow Onion (large diced)
• 1 Red Onion (keep skin on, large diced)
• 2 Leeks (large diced)
• 5 SPRIG Thyme (fresh)
• 3 QT Cold Water
• 1 OZ Unsalted Butter
• 1 OZ Grapeseed Oil
• 4 Sweet Onions (julienned)
• 3 Garlic Cloves (chopped)
• 2 SPRIG Thyme (fresh)
• 2 Bay Leaves
• 1 TSP Kosher Salt
• 1/2 TSP Freshly Ground Black Pepper
• 1 TSP Red Wine Vinegar
• 8 OZ Red Wine (chef recommends Pinot Noir)
• 1/4 CUP All-Purpose Flour
• 2 QT Fullblood Wagyu Beef Stock
• 1 TSP Worcestershire Sauce
• 1 Baguette (1/4-inch-thick slices on a biased cut)
• 6 OZ Gruyere (grated)
• Kosher Salt (to season)
• Freshly Ground Black Pepper (to season)