Vegetable Stock

2 lbs. onions, halved
1 T olive oil
1 lb. carrots, peeled and thickly sliced
1 lb. potatoes, peeled and cut into chunks
1/2 lb. turnips, peeled and quartered
1/2 lb. mushrooms
2 celery ribs with leaves
4 garlic cloves
2 bay leaves, imported
1 sprig of fresh thyme or 1/2 teaspoon dried leaves
2 whole cloves
1 teaspoon black peppercorns, coarsely cracked
1 leek (white and all the green), split lengthwise and well-rinsed, then halved crosswise
1 parsnip, peeled and quartered
1 bunch of scallion greens (tops from about 6 scallions)
4 large sprigs of Italian flat parsley

Preheat the oven to 375 degrees F.

In a shallow roasting pan, toss the onions with the oil to coat. Bake, stirring once or twice, 45 minutes, or until nicely browned.

Transfer the onions to a stockpot. Pour 2 cups of water into the roasting pan and brig to a boil on top of the stove, scraping up any browned bits from the bottom of the pan. Pour the water into the stockpot.

Add all the remaining ingredients and 8 quarts of cold water. Bring to a boil, reduce the heat and simmer, partially covered, 2 hours. Strain and measure the liquid. If there is more than 6 quarts, boil to reduce. Let cool, then ladle into tightly covered containers and refrigerate for up to 3 days or freeze for up to 3 months.