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Place the beef bones in the stockpot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes, until the water turns gray and foamy. Drain, rinse the bones under cold running water, and scrub the pot clean. Return the bones to the pot.
Set your oven broiler to high, or heat a dry large skillet over high heat. Place the halved onion and ginger cut-side down and cook, undisturbed, for 8–10 minutes, until deeply charred and blackened in spots on the cut surfaces. Transfer to the stockpot with the bones.
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