u/toxiamaple

3 onions with skins

2 shallots

3 leeks

1 turnips

1 parsnips

1 whole celery bunch, leaves, stems, and base

3 carrots

2 - 4 garlic heads broken up.

Oregano, thyme, parsley, bay leaves (6 -10)

1 tbls whole black peppercorns

2 tbls kosher salt

2 c White wine (dry)

Water to cover

Bring to a boil, lower heat and simmer until the stock is a dark brown. I start mine at night, then let it simmer partially covered on low while I sleep.

Discard everything. Cool. Use as is or use as base to make either chicken or beef stock.