1. Saute the chopped onions in a skillet until they are all brown and almost black. 2. Although you may vary the vegetable ingredients to taste, I strongly recommend that you do not omit the browned onions or the parsnip. 3. In a crockpot, combine vegetables and water. 4. Bring to a simmer, skimming foam from surface. 5. Add parsley, bay leaves, and peppercorns. 6. Cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered. 7. Taste the stock and continue cooking, if desired the longer it cooks, the stronger the flavour will be. 8. Strain stock through a fine sieve. 9. Stock keeps 3 days in the refrigerator or 1 month if frozen. ---------------------------------------------------------------------------
Nutrition
Ingredients
