I don’t have any photos to go along with this one, but you can see some over here on this old post for French Onion Soup. Recipe, after the jump.
2 pounds boneless beef stew meat, such as chuck
3 pounds beef bones (shin and marrow are good)
2 large onions, unpeeled, cut in half
3 medium carrots, peeled and roughly chopped
1 large parsnip, peeled and roughly chopped
2 ribs celery with leaves, sliced
5 quarts water
6 sprigs flat-leaf parsley
6 whole peppercorns
1/4 teaspoon dried thyme
Place all ingredients in a large stockpot and bring to a boil over high heat. Reduce the heat to medium low and simmer, skimming off any froth, until it has reduced by one-third, about 4 to 4-1/2 hours. Strain, pressing down on the solids, and skim off any more fat.
Now. If you really have time, you’ll want to set that stock either outside in the cold or in a bowl in the fridge so the fat rises to the top and you can just pick it off in the morning.
If not, just skim it as best you can.