Vegetable nage

• 5 brown skin onions
• 2 shallots
• 1 fennel
• 1

Roughly chop all ingredients (bar tarragon, thyme and chervil), place in a pot and cover with cold water. Bring to the boil, then simmer for 15 mins. Remove from heat. Add tarragon, thyme and chervil. Infuse for 24 hours. Pass though a fine sieve and use within 3 days.