Roast the Oxtail and Turkey Legs:

• * Preheat your oven to 400°F (200°C).
• * Place the oxtails and smoked turkey legs on a roasting pan. Roast them for about 30-40 minutes, turning once, until they are nicely browned. This step builds a rich, deep flavor in your stock.
• Place the protein and veggies in the oven at 400 for about 15-20 minutes or until some color develops.

Prepare the Stock: Making Beef Broth From Scratch (optional)

• * Transfer the roasted meat to a large stockpot.
• * Add the quartered onions, carrots, celery, garlic, bay leaf, black peppercorns, thyme, and tomato paste to the pot.
• * Cover with water, ensuring everything is submerged by about 2-3 inches (roughly 10 cups). Bring the water to a boil over medium-high heat, then reduce the heat to a simmer.
• * Let the stock simmer gently, uncovered, for about 3-4 hours. Skim the surface occasionally to remove impurities, and check the water level, adding more as necessary to keep the ingredients submerged.
• * After 3-4 hours, strain the stock through a fine mesh sieve into another large pot or bowl. Discard the solids (the meat should have fallen off the bones and be tender by now, so feel free to pull off any bits of meat for extra flavor in the soup).
• * You should have about 6 cups of beef stock for your soup. If it’s more concentrated than you want, you can always dilute it with a little water.

Cook the Onions:

• * In a large, heavy-bottomed pot (preferably a Dutch oven), melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add the sliced onions and salt.
• * Stir the onions to coat in the butter and oil. Cook them slowly, stirring every 10 minutes or so, for about 30-40 minutes, or until the onions are deeply golden brown and caramelized. Be patient—this step is key to building the sweet, rich flavor in your soup!
• * Add the sugar halfway through to help speed up the caramelization and enhance the onions' natural sweetness.
• Patience is key here… the caramelized onions are the true star of the show.

Deglaze the Pot:

• * Once the onions are perfectly caramelized, add the wine to the pot to deglaze, scraping up any browned bits from the bottom of the pot. Let the wine simmer for about 2-3 minutes, reducing slightly.

Add the Flour:

• * Sprinkle the flour over the onions and stir well to incorporate. This will help thicken the soup slightly. Cook for another 2 minutes to eliminate the raw flour taste.

Add the Homemade Beef Stock:

• * Pour in the homemade beef stock (6 cups) and stir. Bring the soup to a simmer and cook for an additional 20-30 minutes, allowing all the flavors to meld together. Stir occasionally.

Season the Soup:

• * Add the Worcestershire sauce, and a generous amount of freshly ground black pepper to taste. Taste the soup and adjust the seasoning as needed. If you prefer a little more depth, you can add a splash more of the Worcestershire sauce or a pinch of salt.

Prepare the Croûtons and Cheese

Toast the Baguette:

• * While the soup is simmering, preheat your oven to 375°F (190°C).
• * Arrange the sliced baguette on a baking sheet and toast in the oven for 8-10 minutes, or until crispy and golden.

Grate the Cheese:

• * Shred the Gruyère cheese (and any other cheese you’re using) and set it aside.
• Assemble and Serve the Soup

Ladle the Soup:

• * Ladle the hot French onion soup into oven-safe bowls, leaving some space at the top for the croûtons and cheese.
• Add the Croûtons and Cheese:
• * Place 1-2 pieces of toasted baguette on top of each bowl of soup. Then, pile on the shredded Gruyère cheese.

Broil the Soup:

• * Place the bowls under the broiler for about 3-5 minutes, or until the cheese is melted, bubbly, and golden brown. Be sure to keep an eye on it to prevent burning.

Serve:

• * Serve the soup hot, garnished with a few extra sprigs of thyme or a sprinkle of freshly ground black pepper.