Basic Vegetable StockPrintable version of this recipe.
2 tablespoons olive oil
4 large onions (quartered)
2 large carrots (quartered, tops reserved)
2 celery stalks (quartered)
8 large garlic cloves (crushed)
2 large leeks (washed, trimmed, tough leaves removed)
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
6 whole peppercorns
1 whole clove
3 quarts water
Heat oil in a large, heavy-bottomed saucepan over medium-high heat. Add onions, carrots, celery, garlic, and leeks; cook until browned and softened.
Add carrot tops, thyme, rosemary, bay leaves, peppercorns, clove, and water. Bring to a boil; immediately reduce heat to a simmer.
Cook over low heat, stirring occasionally, until reduced to about 8 cups, about 2 hours.