The first thing to ask if you're making vegetable stock is what are you going to use it for. The reason is that there is no one perfect recipe for veggie stock, but several options that will yield different results. I personally prefer a dark vegetable stock, something you would use for sauces, gravies, soups. If you are going to use your stock for something like white rice, risotto, or a white sauce bechamel, then you may want a lighter stock. This is how I make a darker veggie stock. If you prefer a lighter stock follow the same recipe but instead of browning the vegetables you must sweat them. That is cover the pot tightly and cook them on low heat so you don't develop any color but instead sort of steam them in their own liquid. Once they are soft finish the stock just like the dark veggie stock. Happy cooking!!!!

- For quantity it will of course depend on the amount of stock and size of stock pot, We will figure that you have a pot that can accommodate eight quarts of liquid.

Vegetable Stock
3 Quarts Yellow Onions, peeled and diced about one inch square
1.5 Quarts Celery, washed and sliced in about one inch pieces
1.5 Quarts Carrot, peeled and sliced in about one inch rounds
6 Cloves of garlic peeled, left whole
2 Bay leaves
6 Sprigs of Fresh Thyme
2 Tablespoons Whole Peppercorns
2 Tablespoons Salt
1.5 Cups White Wine
1/4 Cup Neutral flavored oil such as Canola Oil
Place the stock pot on medium heat. Add the canola oil until it begins to shimmer from the heat but not hot enough to smoke. Once hot carefully add the onions to the pot. At first do not move the onions. Allow them to sit on the heat until they begin to brown ever so slightly. Once they start browning stir them occasion being sure to rub the bottom of the pot, preferably with a wooden spoon to break loose any browning bits that may begin to stick. If the bottom of the pot begins to turn DARK brown add a couple of tablespoons of water and stir well to break loose any sticking portions. Once the onions begin to look very light but evenly browned (about 10 minutes) add the carrots and celery. Continue with the same method for browning the onions, allow a slightly darker color to develop in the pot using a little water occasionally if too much material is building up on the bottom of the pot. After another 10 or 15 minutes you should have a rich golden brown melange of vegetables in your stock pot. At this add the garlic, herbs, pepper, and salt. Reduce the heat to low, add the wine. Stir occasionally. After about ten minutes the wine should appear almost cooked away so that as you stir there is very little liquid at the bottom of the pot. At this point add eight quarts of water and return the flame to medium. Bring the stock to a simmer and maintain it at a simmer for about thirty minutes. If you cook the stock much longer the vegetable will lose flavor and taste dull. Now strain the stock through a fine colander, chinois, or cheesecloth. It is best if the container holding the finished stock is placed in a larger container filled with ice and water in order to cool it down quickly. This not only helps the stock keep longer but taste fresher as well.
Source(s):
Years in a kitchen....


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