BROTH WITHOUT ONION RECIPES

Steps:

• Heat oven to 425 degrees F. Grab a rimmed baking sheet or a 9-inch by 13-inch baking dish for roasting the vegetables.
• Peel onion and roughly chop into 1-inch chunks. Scrub carrots and celery clean and cut roughly into 1-inch chunks. Rinse tomatoes and if they are large, half or quarter them.
• Add onion, carrots, celery, tomato, and the garlic to baking sheet or pan. Toss with olive oil then roast 15 minutes. Stir vegetables and roast another 15 minutes. Stir once more, and then roast until the vegetables are nicely browned and the tomatoes are caving in, another 10 minutes or so.
• Cover dried mushrooms with about 1/2 cup of cold water and set aside for 5 minutes.
• Spoon the roasted vegetables into a tall stockpot. Add 1 cup of water to the baking sheet or pan then stir it around, scraping up as much of the browned bits stuck to the bottom as you can. Pour over the vegetables in the stockpot.
• Add the parsley, thyme, bay leaves, vegetable scraps you need to use up, and the salt (if using).
• Add the partially rehydrated mushrooms then pour the water they are sitting in through a fine mesh strainer to catch any grit. Add the strained mushroom water to the pot with vegetables.
• Cover with 11 cups of water. Bring to a boil, then reduce to a simmer. Cook, partially covered, for 45 minutes.
• Strain broth and use immediately, refrigerate up to 3 days, or freeze up to 3 months. When using, taste the broth and adjust the seasoning with additional salt or if you are okay with using it, a few dashes of fish sauce.

Steps:

• Cook onion in oil and butter in a 12-inch heavy skillet over moderately high heat, stirring frequently, until onion is softened and browned, about 15 minutes. Add flour and cook, stirring, 1 minute. Stir in water, broth, Worcestershire sauce, and pepper and simmer, stirring and scraping up brown bits, until gravy is slightly thickened, 8 to 10 minutes. Season with salt and additional Worcestershire sauce if desired.