This flavorful broth adds a little “something” to dishes that just need a little more taste than plain old water.
I have used it in place of water in soups, stews, chili and even pasta sauces.
One of my favorite uses is for pork chops.
Brown the chops on the stove and add 3/4-1 cup of the broth along with a little dijon mustard, cover and simmer for 15 minutes until the chops are cooked through, then raise the heat and reduce the broth to make a simple, but tasty, sauce.
Simple Onion Broth
2T olive oil (or whatever cooking fat you prefer)
1 large carrot, grated
1 rib celery, sliced thin
2 cloves garlic, peeled
2 large onions sliced as thin as possible
1 bay leaf
6 peppercorns, lightly crushed
1/2 teaspoon sea salt
6 cups water
Heat the oil in a deep pan and saute the carrot, celery, garlic and onions until the onions are soft and translucent, about 10 minutes stirring often.
Add everything else and bring to a simmer, covered for 1 hour over low heat.
Let cool, then strain and store the broth in the refrigerator for 1 week, or freeze for up to 3 months.
If you’re going to use this broth for sipping, add 1 teaspoon of butter and 1 tablespoon of cream to each serving as you use it. This adds a nice depth to it.