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.