Instructions: Preheat oven to 350 degrees. Separate heads of garlic and remove papery skins; leave each clove whole.

In a deep roasting pan, mix vegetable oil and brown sugar. Toss garlic in the sugar and oil and bake for 10 to 15 minutes. Stir cloves often, until garlic is lightly and evenly browned (do not burn).

Remove pan from oven and scrape contents into a stockpot. Cover with water and bring to a simmer over low heat. Simmer for 1 hour or until garlic is soft and stock is a golden color.

Strain stock through a colander, season with salt and pepper, and chill in a tightly sealed container. This stock will keep in the refrigerator for up to 1 month or may be frozen for up to 4 to 6 months.

This recipe yields about 1 1/2 quarts of broth.

Comments: Vegetarians are always looking for stocks for clear soups. The caramelized garlic cloves give this broth a lovely golden color, while the taste of the brown sugar is barely noticeable. Substitute it for meat stocks if you want a low-cal soup.

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