- 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.