Onion Demi-Glace

Peel and chop 1 large onion into large pieces

Peel, trim, and chop 1 large carrot into medium cubes

Chop 2 tomatoes into large pieces

Chop 2 celery stalks

Trim and chop the white part of 1 large leek

Preheat the oven to the maximum temperature

Transfer the chopped vegetables, minus the tomatoes, to a roasting pan. Drizzle with extra virgin olive oil to taste and roast for 20m until they are golden

Transfer the roasted vegetables to a large stock pot and add 1 sliced pig trotter. Add 3 L of water and the chopped tomatoes

Stir to combine and bring it to a boil over high heat

Turn the heat to low and cook for 10h to infuse the flavors

Strain through a fine mesh sieve

Reduce it to ⅓ over medium heat until it is dark and thicker. The onion demi-glace is ready

Use it to enhance the flavors of dishes such as steaks, roasts, and braises.