Brown Vegetable Stock1
By Just A Pinch KitchenCrew
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2yellow onions, quartered
1red onion, quartered
5carrots, cut in 1" chunks
3leeks, cut in chunks
3celery stalks cut in chunks
1garlic clove, halved
How to Make Brown Vegetable Stock
- Preheat the oven to 450.
- 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.