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Classic French Mirepoix

A golden, caramelized base of diced onions, celery, and carrots that forms the flavor foundation for soups, stews, sauces, and stocks.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 12 1/4 cup serving
Course: Base/Aromatic
Cuisine: French
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups yellow onion diced into 1/4-inch pieces (about 1 large onion)
  • 1 cup celery diced into 1/4-inch pieces (about 3 ribs)
  • 1 cup carrots diced into 1/4-inch pieces (about 2 medium carrots)
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper

Equipment

  • Sharp chef's knife
  • Cutting board
  • Large heavy-bottomed pot or skillet
  • Wooden spoon or silicone spatula
  • Measuring cups
  • Measuring spoons

Method
 

  1. Cut the onion, celery, and carrots into uniform 1/4-inch dice to ensure even cooking.
  2. Place a large heavy-bottomed pot or skillet over medium heat and add the butter; let it melt and foam slightly, about 1 minute.
  3. Add the diced onions to the foaming butter and stir to coat evenly.
  4. Cook the onions, stirring occasionally, for about 3 minutes until they become soft and translucent.
  5. Add the diced celery and carrots to the onions and stir to combine, ensuring they sizzle gently in the pan.
  6. Sprinkle the salt and pepper over the vegetables and stir well to season.
  7. Continue cooking on medium heat, stirring occasionally, for 4 to 5 minutes until the vegetables are soft and just beginning to turn golden at the edges.
  8. Remove from heat and let cool; use immediately in recipes or refrigerate for up to 5 days or freeze for up to 3 months.

Notes

Refrigerate cooked mirepoix in an airtight container for up to 5 days or freeze in ice cube trays for up to 3 months for easy portioning.