They are called a mirepoix (pronounced “meer-pwah”).

Quick Scoop

  • In classic French cooking, the mix of onions, carrots, and celery used as the flavor base for stocks, soups, and stews is known as mirepoix.
  • A traditional mirepoix often uses a rough ratio of 2 parts onion to 1 part carrot and 1 part celery, though exact amounts can be adjusted for taste.
  • Similar aromatic bases exist in other cuisines (like the Cajun “holy trinity” of onion, celery, and bell pepper), but for stock with onion, carrot, and celery, the common term is mirepoix.

In most stock or soup recipes, whenever you see those three vegetables starting things off, you’re essentially building a mirepoix.

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