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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 a dry skillet over high heat or position an oven rack 6 inches from the broiler. Place the halved onion and ginger cut-side down in the dry skillet (or on a foil-lined baking sheet under the broiler) and cook until deeply charred and blackened in spots, about 5–7 minutes per side in the skillet or 10–12 minutes under the broiler. The surfaces should be dark brown to black — this char is what gives the broth its color and depth.
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