Charred Onion Broth
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 two before straining. The saffron delivers a unique aroma and golden hue but can be left out as it’s rather pricey. Recipe adapted by Angela Dimayuga.
Bring 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.
Once 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.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
