Non-fat stock suitable for a soup with noodles, vegetables, or beans. Not condensed: use full-strength.
The cooking-show method of dicing onions, while effective, leaves a large hunk of onion unused. We make this stock from that kind of leftover onion material. We also use peels from cloves of garlic that are left from preparing gravy, tomato sauce, or chili.
- ends and skins, but not roots, of one or two onions, rinsed and chopped coarsely
- garlic clove peels
- 2 teaspoons coarse salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon dried garlic powder
- 1/2 teaspoon ground dried chili pepper
- water to cover
Place vegetable ingredients in a stock pot and add spices on top. Cover with water. Bring to a boil and simmer for 20 minutes, stiring occasionally.
Remove from heat. Strain and store in a glass jar or other airtight container (discard what is filtered out). Allow container to cool before storing. Refrigerate and use within a few days, or freeze for long-term storage.
This stock takes about 20 minutes to prepare. It should not be overcooked.
As shown, recipe yields roughly half a quart.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.