2 whole garlic heads, cloves separated and crushed
1 onion, sliced
How to Make It
Combine all ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat to medium, and cook for 30 minutes. Strain mixture through a cheesecloth-lined sieve, reserving broth. Discard solids.
Note: Broth may be stored in the refrigerator for up to 2 days or in the freezer for 6 months. Freeze in ice cube trays or 1-cup freezer containers for easy measuring.