Caramelized Onion Stock
A great way to inject additional flavor into a stock is to caramelize the onions before you start. You can use the caramelized onions as the base of a vegetarian stock; the caramel flavor will make vegetable stock much more dynamic. We like to go the extra mile and use the onions as a secret weapon in our chicken or beef stock.
You can see the whole process for caramelizing onions here.
*Cut the ends off of your onion. Cut the onion in half from end to end.
*Cut half moon-shaped slivers from your onions.
*Get your pan very hot on the stove.
*Add Oil
*Add onions to the pan and saute about a minute just to coat the onions with oil.
*Turn your pan heat down to Medium-Low.
*Patience is a virtue!! You just want to stir your onions a few times, but let them do the work. Unless you want “Burnt Onion Stock”, just let the sugar in the onions slowly caramelize.
*Once your onions are brown and sweet to the taste, add some sliced carrots and celery (maybe some garlic and a bay leaf if you’ve got it) and a little water.
*Simmer your stock about an hour, strain and cool!
*Cut half moon-shaped slivers from your onions.
*Get your pan very hot on the stove.
*Add Oil
*Add onions to the pan and saute about a minute just to coat the onions with oil.
*Turn your pan heat down to Medium-Low.
*Patience is a virtue!! You just want to stir your onions a few times, but let them do the work. Unless you want “Burnt Onion Stock”, just let the sugar in the onions slowly caramelize.
*Once your onions are brown and sweet to the taste, add some sliced carrots and celery (maybe some garlic and a bay leaf if you’ve got it) and a little water.
*Simmer your stock about an hour, strain and cool!
