Peel and roughly chop the onion.
Court Bouillon
A spiced and/or aromatic liquid or stock used mainly to poach fish and shellfish white meats or vegetables; court bouillon adds an extra layer of flavour that would be lacking if the product were cooked in plain water. Wine, vinegar, lemon juice, sliced onion, herbs or spices may sometimes be added or omitted as desired from the court-bouillon, which is usually prepared in advance and set aside to cool before using.
Yield: Makes 4.5 litres / 8 pints
Method
Roughly chop the remaining vegetables and lemongrass. Peel and chop the garlic.
Combine the vegetables and garlic with the vinegar, water and remaining ingredients.
Bring to the boil and simmer for 10 minutes.
Remove from the heat, allow to cool and strain. Refrigerate until needed.