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1
To make the bouillon, cut 1 of the onions, the celery, leeks, parsnips, carrots and fennel into 1-inch dice.
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2
Heat 3 teaspoons of olive oil in a large pot over low heat.
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3
Add the diced vegetables and sweat, stirring frequently, until soft but not browned, about 20 minutes.
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4
Meanwhile, cut the other onion in half crosswise.
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5
Heat a small heavy skillet over medium-high heat until smoking.
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6
Brush with 1 teaspoon of oil.
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7
Place the onion in the skillet cut side down and cook until blackened.
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8
Add blackened onion, tomato and water to pot and bring to a boil.
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9
Simmer for 1 1/2 hours.
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10
Season lightly with salt.
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11
Line a strainer with a thin cotton tea towel, place over a bowl and strain the bouillon.
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12
Let the vegetables continue to drip at least 1 hour.
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13
Discard the vegetables.
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14
To serve, bring the bouillon to a boil in a large saucepan.
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15
If using celery or carrot, add to the pot and cook for 3 minutes.
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16
Add any remaining garnishes except herbs and cook just until warmed through.
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17
Using a slotted spoon, divide the garnishes among 6 bowls.
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18
Remove the bouillon from the heat and sprinkle in the herbs.
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19
Ladle over the vegetables and serve immediately.
