Onion Broth

This broth gets its flavor from two members of the onion family, Spanish onions and leeks. Be sure to wash the leeks well, since they often come with quite a bit of sandy soil hidden among the green leafy tops.

2 pounds Spanish onions, unpeeled and halved
2 leeks, halved lengthwise and thinly sliced
3 cloves garlic, unpeeled and halved
1 stalk celery, thinly sliced
5 sprigs of parsley
1/4 teaspoon salt
8 cups water

Combine all of the ingredients in a large saucepan or stockpot and bring to a boil over high heat. Reduce to a simmer, partially cover, and cook until the broth is very flavorful, about 45 minutes. Strain and discard the solids. Keep refrigerated.

Makes 6 cups servings.
Per 1/2 cup: 42 calories, 0.2g total fat (0g saturated), 0mg cholesterol, 1.4g dietary fiber, 10g carbohydrate, 1g protein, 56mg sodium.