Brown Vegetable Stock

By Hklbrries

A good basic vegetable stock with intense flavor.

Ingredients

• 2 yellow onions, cut in quarters
• 1 red onion, cut in quarters
• 3 carrots, cut in chunks
• 3 leeks, cut in chunks
• 3 stalks celery, cut in chunks
• 1 garlic clove, cut in half
• 1 bay leaf

Preparation

Step 1

Preheat the oven to 450 F. Put the cut vegetables in a heavy baking pan. Roast in the oven, uncovered, stirring occasionally, for about 1 hour.

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

Nutrition Information:
Per (1 cup) serving
29 calories
.1 gram fat
0 mg cholesterol
13.4 mg sodium