Vegetable Stock

• 1 medium Spanish onion, quartered
• 1 large carrot, coarsely chopped
• 1 large stalk celery, coarsely chopped
• 8 sprigs fresh flat-leaf parsley
• 1 bay leaf
• 1 Mexican cinnamon (canela) stick
• 6 black peppercorns
• Kosher salt and freshly ground black pepper

1. Put the onion, carrot, celery, parsley, bay leaf, cinnamon stick, and peppercorns in a medium saucepan, add 2 quarts cold water, and bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer, skimming occasionally, for 45 minutes.
3. Strain the stock through a strainer lined with cheesecloth into a bowl, pressing on the vegetables to extract as much liquid as possible; discard the solids.
4. Season lightly with salt and pepper.
5. Let the stock come to room temperature; then cover and refrigerate for up to 2 days or freeze for up to 3 months.

spanish onion, carrot, stalk celery, parsley, bay leaf, cinnamon, black peppercorns, kosher salt

Taken from www.epicurious.com/recipes/food/views/vegetable-stock-382874 (may not work)