5 (1)

Appetizers, Soups

Charred Onion Broth

Charred Onion Broth
Silvia Razgova / For The Times

Charred onion and spices give this quick-cooking broth the complexity of long-simmered pho soup. Kombu adds a seafood depth, and you can accentuate it by adding fish bones at the very end and letting them poach for a minute or ... Read more

Total time: 50 minutes | Makes about 2 quarts
  • 1 quart homemade or unsalted store-bought chicken broth
  • 1 yellow or brown onion, halved with skin on
  • 1 piece (2 inches) fresh ginger, scrubbed and smashed
  • 1 sheet kombu, rinsed
  • ½ cinnamon stick
  • 2 teaspoons whole black peppercorns
  • 1 teaspoon fennel seeds
  • ½ teaspoon coriander seeds
  • Pinch of saffron (optional)

Step 1Bring the broth and 6 cups water to a boil in a large saucepan over high heat. While the broth is coming to a boil, turn another burner to medium-high if using a gas stove (if using an electric or induction stovetop, heat a cast iron skillet over medium-high heat). Put the onion directly on the grate over a gas flame or in the skillet. Cook, turning occasionally, until evenly charred all over, about 5 minutes. Transfer the onion to the broth.

Step 2Once the broth comes to a boil, reduce the heat to maintain a low simmer. Add the ginger, kombu, cinnamon stick, peppercorns, fennel seeds, coriander seeds and saffron. Simmer for 30 minutes. Strain the broth through a fine-mesh sieve into a large saucepan or into airtight containers to store until ready to use.

Note: Make ahead: The broth can be stored in airtight containers and refrigerated for up to 3 days or frozen for up to 3 months . Return to a simmer before using.


Braised sea bass with black olive vinaigrette
Braised sea bass with black olive vinaigrette

Luxurious potato puree
Luxurious potato puree

Tossed Tuna Pasta
Tossed Tuna Pasta

Pork With Prunes
Pork With Prunes

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Cardoons With Sicilian Olive Vinaigrette
Deviled eggs with Champagne vinegar
Crispy apple wings with fresh horseradish and curly parsley
Street's Kaya toast plate