Vegetable Stock

1/2 c choppen onion
1/2 c diced carrots
1/2 c diced turnip
1/2 c diced parsnip
1 c diced celery, plus some inner leaves
3 sprigs parsley
2 whole cloves
1 bay leaf
1/2 t thyme
pepper and cayenne to taste
water to cover

1) saute the onions in a bit of water for a while (original recipe said until
browned, but since I didn't wait that long - will the onions brown without
fat?)

2) Add all the remaining ingredients to the pan, bring the stock to a boil,
reduce the ehat, and simmer the stock, partially covering the pan, for 30
minutes to 1 1/2 hrs (the longer the better)

3) Strain the broth through a fine sieve, pressing the solids to extract the
liquids.

Source: Adapted from the Jane Brody Good Food Book.