Use my juicer!  Anyone that has had fresh vegetable juice knows that it is packed with flavour.  The key, I thought, would be in balancing the flavours to get a rich stock-like essence without tasting like something from a juice bar.  Carrot juice is very sweet so I used one small one.  Celery has a milder flavour so 4 stalks went in.  It was going to be an onion soup with caramelized onions but throwing another in the juicer couldn't hurt.  And for good measure I also juiced the bottom halves of 3 broccoli stems (heads to be steamed for dinner tomorrow).

The resulting juice was flavourful and not too sweet.  I started simmering it with a pinch of salt, pepper and a couple of bay leaves.  Meanwhile I caramelized 4 medium thinly sliced onions with some olive oil, eventually deglazing with a cup of left-over red wine.  Some Soy sauce added a little more salinity and helped darken the hue to French Onion-ish brown.  I transferred the caramelized onions to the simmering stock and continued to cook for about another 20 minutes seasoning a bit more along the way.

The final result was not French Onion soup.  But it wasn't unpleasant either.  In fact it was quite good.  Some of the flavours were definitely interesting but that can corrected by playing with the types and quantities of vegetables.  I'm going to keep working on this until I can nail the right recipe.

Now I just have to think of what to do with the pulp that is left over in the juicer.  Perhaps mixing with tofu and seasonings can be the basis for a homemade veggie burger?  Or is this is another idea to be saved for another day?