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