# Vegetable Stock

A rich, deep-brown vegetable stock made by caramelizing onions and roasting mushrooms for maximum flavor.

- Servings: 4 liters
- Diet: vegan, vegetarian
- Language: en

## Ingredients

- 5 lb yellow onion
- 2 lb button mushroom
- 8-10 whole shiitake mushroom
- 1/4 cup tomato paste
- 2-3 sprig thyme
- 5-6 whole parsley stem
- 2 whole bay leaf
- 1 tsp whole black peppercorn
- 3-4 tbsp neutral oil
- 4 l cold water

## Instructions

1. Peel and thinly slice the onions. In a large heavy-bottomed pot, add onions along with 2 tbsp of oil over medium-high heat. Stir often for 5-10 minutes until moisture escapes and volume reduces by half. Turn heat to low and stir every 5 minutes for 45-60 minutes until onions are deep brown.
2. Roughly chop mushrooms into equal size pieces. Pre-heat oven to 425 degrees Fahrenheit. Pre-heat a large oven-proof sauté pan over high heat, add mushrooms along with 2 tbsp of oil, and sauté for 1 minute before transferring to the oven.
3. Stir mushrooms every 5 minutes for 15 minutes until browned. Add tomato paste, toss to coat, and roast for another 3-5 minutes until caramelized.
4. Add caramelized mushrooms to the pot with the onions. Deglaze the mushroom pans with water and add the fond to the pot.

## Equipment

- heavy-bottomed pot
- large oven-proof sauté pan
- oven

## Source

- Original video: https://www.instagram.com/reel/DZAiVvTx4xm/?igsh=ajMwMmd3NWk4bmlp
- Creator: Ben Maxwell
- Recipe page: https://www.cliprecipe.com/recipe/2870b73b-6bd5-47f5-ae69-fa5bc616080b
- Extracted: 2026-07-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt