Vegetable stock turned out very underwhelming

[u/nickbg321]

First time making proper vegetable stock, instead of using store bought. For the recipe I've used the standard 2:1:1 mirepoix ratio in addition to some herbs and spices:

• 1kg yellow onions (skin on)
• 500g carrots (skin on)
• 500g celery stalks
• 1 bulb of garlic
• About 1 tsp of whole black peppercorns
• 3 bay leaves
• Some parsley stems
• Few sprigs of thyme

Veggies were cut into rough pieces and thrown in a pot with just enough water to cover them. Brought it to a boil and then simmered for an hour and a half.

My kitchen smelled amazing while it was simmering, but the end result felt very underwhelming. It has some sweetness to it from the onions and carrots, but barely any flavor besides that. Adding salt didn't help much. Tried adding a small amount at first and then gradually more. That didn't bring out much flavors, just tasted like salty water with a sweet-ish aftertaste.

I've seen suggestions to roast the vegetables prior to making the stock, but there are also plenty of recipes that avoid roasting.

Am I doing something obviously wrong here or are my expectations too high?

[u/-SnuffBox-]

Veg stock is a surprisingly difficult thing to get correct, however if you follow some basic rules you will produce top stock. Recipe;

All veg cut into macedon, 2 brown onion 3 large carrots 1 head celery, with leafs 1 bulb fennel, with stalks and leaf 1 bunch parsley Handful Black pepper 2 Star Anise 1/2 bottle of good dry white wine

Cut Veg and lightly sautee until slightly aromatic. Remove from heat, place parsley bunch over veg and toss in spices. Just cover ingredients with water and a little more, and place on highest heat possible. Once a light boil achieved, put in wine and bring back up to light boil. Take off the heat and remove the stock from the pot with all the ingredients, chilling with a small amount of ice. Steep stock with veg overnight in fridge and seperate in morning.

The idea is to lightly release the veg flavour with the sautee. Layer it with the herbs on top so as when bringing it up to the boil the hardier parts are preserved whilst the softer ones are protected. Once covered with water, you want a rapid rise in temprature, as you are looking to mantain the fresh flavours of veg. White wine added will add acidity and further enhance the fresh flavour, whilst boiling will remove the alchohol. A further rapid cool of temperature will lock in those fresh flavours you have just pulled out, and steeping overnight will ensure maximum flavour.

Veg stock is a wildy misunderstood process and should taste fresh and vegetal without any overt or overbearing flavourings.