Ingredients<\/strong><\/p>\n Directions<\/strong><\/p>\n Over medium-high heat, place a large heavy-bottomed pot or Dutch oven. Heat the olive oil and, when it shimmers, add the onion halves, cut-side down, and leave them to cook, without jostling, until they are well charred, about 5-6 minutes.<\/p>\n Move the onions to the side and place the remaining ingredients, except for the water, in the center of the pot and gently stir them around until they become aromatic, about 90 seconds (or a bit more if using celery leaves and carrot peels).<\/p>\n Add the water and other solids (for example corn cobs or shrimp peels), bring to a boil, then lower to a simmer. Cook, uncovered, for 60 minutes, stirring gently only once or twice.<\/p>\n Remove from the heat and let cool down slightly, then pour through a fine-mesh sieve or colander, either lined with cheesecloth, set over a large bowl. When cool enough to portion, freeze in containers of suitable size for use in further preparations.<\/p>\n For corn cob stock:<\/strong>\u00a0Use anywhere from 6-8 full-length cobs (or their equivalent in smaller cobs) that have been shorn of most of their kernels. It\u2019s OK (even better) if the corn was previously grilled. You also may add a rind or two of Parmigiano-Reggiano cheese to the stock along with the cobs. That will add extra umami.<\/p>\n For shrimp stock:\u00a0<\/strong>Use anywhere from 4-6 cups of shrimp shells, peeled from cooked or raw (but thawed) shrimp. You also may add 1\/2 lemon to the stock along with the shells.<\/p>\n If using potato peels, use only a few; they can cloud a stock. Avoid cruciferous vegetables such as cauliflower or broccoli because they can make a stock bitter. Also avoid most cabbages for the same reason, except the more tender parts of Napa cabbage. Makes 8 cups.<\/em><\/p>\n Ingredients<\/strong><\/p>\n\n
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<\/p>\nVegetable Peelings Stock<\/h3>\n
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