Burnt onion broth

• 8–10 baby pickling onions, quartered
• 4 cups beef stock

Chargrill the baby onions until blackened but not burnt.

Bring the beef stock to a simmer in a saucepan and add the onions. Cook for 30 minutes. Strain before using.

Cook's note: The broth will lend a lovely dark colour and rich flavour to risottos or gravy.