Charred Onion Stock

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Charred Onion Stock

This two-step onion stock, when used in place of water or vegetable stock, can deepen both the colour and flavour of any recipe.—Jess Maiorano


  • olive oil , as needed
  • 8 cooking onions , peeled and halved
  • 4 shallots , peeled and halved
  • 1 1⁄2 fennel bulbs , cut in 1-in. pcs
  • 12 garlic cloves
  • 1 bunch parsley stems , save leaves for ragu
  • 2 tsp peppercorns


  1. On a cast iron pan brushed with oil, char onions on cut sides until lightly blackened.
  2. Add to a large pot along with remaining ingredients and cover with 4 L water. Bring to a boil, then reduce to a simmer and cook for 1 hr. Strain.

Get started with these recipes

Use your batch of freshly-made stock to cook up some of our favourite winter meal staples. Start with our Braised Leeks and Stracciatella or Busiate with Onion and ’Nduja Ragu.