Vegetable stock sometimes tastes kind of raw and blah. A great way to make a more flavorful stock is by using a lot of caramelized onions. It gives it such a rich nice taste.
3 tablespoons oil
4 onions sliced (cross ways seems to caramelize faster)
2 celery stalks
- Heat the oil in a big stock pan.
- Add onions and cook forever until they literally fall apart.
- Add the celery and carrots and a lot of water and cook for a couple of hours.
- Add salt to taste.
- Strain and store in freezer in ziplock bags or by freezing the stock in ice cube trays. Once the cubes are frozen you can empty the trays into a big ziplock.