- 1 large onion (or more), cut into 1- to 2-in/2.5- to 5-cm chunks (or 3 leeks, thickly sliced)
- 2 to 4 garlic cloves, cut in half (no peeling necessary)
- 2 to 6 celery stalks (tops OK), cut into 2- to 4-in/5- to 10-cm pieces
- 2 to 4 carrots, cut into 1- to 2-in/2.5- to 5-cm pieces
- 1 bunch parsley, and more stems if available (stems are especially flavorful)
- 1 parsnip, chopped into 1- to 2-in/2.5- to 5-cm pieces (optional)
- 1 tsp whole black peppercorns
- 2 bay leaves
- 4 to 6 sprigs fresh thyme or 1 tsp dried thyme
- In a large stockpot, combine the onion, garlic, celery, carrots, parsley, parsnip, peppercorns, bay leaves, and thyme with 4 qt/3.8 L water. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. Uncover the pot and simmer for another 20 minutes to slightly reduce the stock to intensify the flavor. Remove from the heat and let cool for at least a half hour before straining. The stock can be refrigerated, covered, for up to 1 week and frozen for up to 1 year.