Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a stockpot or kettle (at least 6-quart) saute onions, carrots, celery, and mushrooms in just a little butter or oil. when onions start to turn translucent add 12 cups water, garlic, peppercorns, thyme, bay leaves, parsley, and salt and bring to a boil. simmer mixture, uncovered, 2 hours. pour stock through a fine sieve into a heatproof bowl. stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months. note: this is for a basic broth. feel free to add vegetables that you have on hand or need to use up.

Target recipe: saute the chopped onions in a skillet until they are all brown and almost black. although you may vary the vegetable ingredients to taste, i strongly recommend that you do not omit the browned onions or the parsnip. in a crockpot, combine vegetables and water. bring to a simmer, skimming foam from surface. add parsley, bay leaves, and peppercorns. cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered. taste the stock and continue cooking, if desired  the longer it cooks, the stronger the flavour will be. strain stock through a fine sieve. stock keeps 3 days in the refrigerator or 1 month if frozen.