2 large onions, chopped (about 4 cups total) 2 large leeks, well washed and chopped (about 2½ cups total) 3 celery ribs, chopped 2 large carrots, chopped 1 parsnip, well washed and chopped 3/4-1 lb celery root, peeled and diced 1/2 cup chopped shallots 3 1/2 quarts bottled water 1 cup fresh parsley (stems and leaves) 2 bay leaves 2 tablespoons black peppercorns 1. Saute the chopped onions in a skillet until they are all brown and almost black. 2. Although you may vary the vegetable ingredients to taste, I strongly recommend that you do not omit the browned onions or the parsnip. 3. In a crockpot, combine vegetables and water. 4. Bring to a simmer, skimming foam from surface. 5. Add parsley, bay leaves, and peppercorns. 6. Cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered. 7. Taste the stock and continue cooking, if desired – the longer it cooks, the stronger the flavour will be. 8. Strain stock through a fine sieve. 9. Stock keeps 3 days in the refrigerator or 1 month if frozen.