Vegetable stock is probably the most valuable stock in a home kitchen because it’s so quick, versatile, and flexible. It falls into the category of preparations not to buy at the store because it’s so much better than any boxed product that they can’t really be compared. I highly recommend making it a regular part of your repertoire. Make it on a Sunday afternoon and use it throughout the week for sauces and as a braising liquid.
You can use any sweet vegetables you wish. Onions and