Onion Broth

1/2 gallon onion scraps (after harvest)
fresh tarragon
1 tablespoon salt
1 tablespoon peppercorns
1 tablespoon curry powder

Put all ingredients in an 8-quart Dutch oven and fill with water.

Heat at 350 degrees until the water comes to a boil. Reduce the heat to 200 degrees for 12 hours.

Once cooled, strain the mixture through cheesecloth into sterile glass jars, leaving 1 inch of headspace, and seal with a lid. Place the jars in the refrigerator for 24 hours and then transfer them to the freezer. Keep up to 6 months.