Homemade Vegetable Stock

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Yesterday I told you about not just pearl onions, but Cipollini and red boiler onions as well. Today I am going to advise you to buy a few extra containers of these specialty onions, because they add so much more flavor and color to homemade vegetable stock than white or yellow onions tend to do. If you haven’t made vegetable stock in the past, let me tell you it is incredibly easy, extremely inexpensive, and not only adds depth to vegetarian dishes calling for stock, but soups and stews as well. It is also a great sipping broth, and who couldn't use a nice, warm, cup of broth on bitingly cold winter days? What a delicious way to add flavor to any dish while fend off colds and flu.

Homemade Vegetable Stock

 
1 7-oz. pkg. Melissa's Cipollini onions, washed but not peeled
1 7-oz. pkg. Melissa's Red boiler onions, washed but not peeled

1 leek, cleaned and cut into chunks

3 large carrots, cleaned and cut into chunks
4 celery stalks, cleaned and cut into chunks

½ c. more or less, cleaned mushroom stems
1 Bay leaf
1 small bunch of fresh parsley
1 teaspoon rainbow peppercorns
1 teaspoon kosher salt
8 cups water

Put all ingredients into a stock pot, bring to a boil, and simmer for one hour, stirring occasionally. Allow to cool, stream through a fine mesh sieve, and then store in the refrigerator for up to one week, or freezer for up to four months.

Feel free to experiment with onions, choosing scallions, shallots, or leeks, as well as using various herbs and seasonings of your choice.