Brown Vegetable Stock Recipes

Ingredients :

2 yellow onions, cut in quarters

1 red onion, cut in quarters

5 carrots, cut in chunks

3 leeks, cut in chunks

3 stalks celery, cut in chinks

1 garlic clove, cut in half

1 bay leaf

Preheat the oven to 450 degrees. Put the cut vegetables in a heavy baking pan. Roast in the oven, uncovered, stir occasionally, for 60 minutes.

Transfer the vegetables to a stockpot. Cover with 2 quarts water. Bring to a boil and simmer, covered, 60 minutes. Strain. Cool to room temperature and refrigerate for up to 4 days or freeze for up to 1 week.

Makes 4 cups

A good basic vegetable stock with intense flavor.

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