Charred Onion Stock




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.


  • 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.

How to use it

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.

This recipe was created for us by Jess Maiorano of Toronto’s Pasta Forever. Get the full menu for our Italian winter feast.