Source: dLife

Peppered beef and onion soup sprinkled with Parmesan.

Servings

5 cup cold water
4 beef bones , cut into cubes
2 large onion , sliced
2 tsp vegetable oil
1 tbsp black pepper
2 bay leaves
0.25 tsp fresh thyme , dried
0.5 tsp salt
1 pinch grated Parmesan cheese , to sprinkle on top

1 Mix together the water and soup bones in a saucepan. Cook for about 4 hours. Take the soup bones out.
2 Pour the vegetable oil in a skillet. Saute the onions until they are browned. Add to the saucepan. Mix in the peppercorns, bay leaf, thyme, and salt.
3 Simmer for about 30 minutes to 1 hour. Take out the peppercorns and bay leaf. Sprinkle the Parmesan on top.