How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vegetable Stock ?

You need 8 ingredients. The key ingredients include: 3 medium yellow onions, sliced (about 22 ounces unpeeled), 1 yellow onion charred (see Chef's Tip, below), 4 carrots, peeled and sliced, 1 fennel bulb, sliced, and more.

Is Vegetable Stock suitable as general?

Yes, Vegetable Stock falls under the General category and is a great choice for this type of meal.

How do I store leftover Vegetable Stock ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stock Recipe

Name: Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium yellow onions, sliced (about 22 ounces unpeeled); 1 yellow onion charred (see Chef's Tip, below); 4 carrots, peeled and sliced; 1 fennel bulb, sliced; 2 leeks, white and light green parts only, rinsed and sliced; 1 small head celery root, peeled and sliced; 1/2 bunch fresh thyme; 4 quarts water

Try this homemade Vegetable Stock recipe the whole family will love. Made with yellow onions, yellow onion, carrots and fennel bulb. Easy step-by-step i…

This Vegetable Stock relies on simple, everyday ingredients such as carrots, peeled and sliced, fennel bulb, sliced, bunch fresh thyme and quarts water. It comes together quickly and makes 4 servings, at about 90 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

3 medium yellow onions, sliced (about 22 ounces unpeeled)
1 yellow onion charred (see Chef's Tip, below)
4 carrots, peeled and sliced
1 fennel bulb, sliced
2 leeks, white and light green parts only, rinsed and sliced
1 small head celery root, peeled and sliced
1/2 bunch fresh thyme
4 quarts water

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
90 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Vegetable Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions