- 3 medium yellow onions, halved
- 12 lb. beef shin bones, cut into 2″ pieces (ask your butcher to do this)
- Place onions, cut side down, in a large stockpot. Cook over high, without turning, until blackened, 5–7 minutes. Transfer onions to a bowl and set aside.
- Heat pot over high and, working in batches, cook shin bone pieces, turning as needed, until browned, 15–20 minutes.
- Reduce heat to medium-high and return all bone pieces to pot. Stir in reserved onio