Toasted Onion Broth with Bay and Black Pepper

The Broth Kitchen • Recipe 07 • IndigoKoi Wellness, LLC

Patiently browned onions turn a short ingredient list into a richly colored broth. The key is a deep golden color with no burned edges.

Vegan strained broth | Yield: About 6 cups | Time: 25 minutes active; 80 minutes total

Ingredients

• 3 large yellow onions, peeled and thinly sliced

• 2 tablespoons olive oil

• 2 shallots, sliced

• 2 garlic cloves, crushed

• 1 bay leaf

• ½ teaspoon black peppercorns

• 8 cups water

• 1 teaspoon apple cider vinegar, optional

• Salt to taste, optional

Method

1. Warm oil in a heavy pot. Cook onions and shallots over medium-low heat for 25–30 minutes, stirring frequently. Add a tablespoon of water whenever the pan looks dry.

2. Add garlic and cook 1 minute. Pour in water, scraping up the browned layer on the pot.

3. Add bay and peppercorns. Bring to a boil, reduce heat and simmer 40 minutes.

4. Strain and discard solids. Add optional vinegar and season to taste.

Coach Winona’s kitchen note

Use this broth in mushroom rice or a vegetable braise. If onions burn, remove the burned pieces rather than stirring bitterness into the broth.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety