Brown Vegetable Stock II

Serves 4
 
Ingredients

• 2 Onions, yellow
• 1 Onions, red
• 5 Carrots
• 3 Leeks
• 3 Celery stalks
• 1 clove Garlic
• 1 Bay leaf

Directions
 
 
1. Preheat the oven to 450^F.  Put the cut vegetables in a heavy baking pan.
2. Roast in the oven, uncovered, stirring occasionally, for about 1hour. Transfer the vegetables to a stockpot.
3. Cover with 8 cups of  water. Bring to a boil and simmer, covered, for 1 hour. Strain.
4. Cool to room temperature and refrigerate for up to 4 days or freeze for up  to 1 week.