Beef Broth

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Beef + oniontop 7% of all pairs
   Smell alikemoderate
   Cooked together17,092 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

2. Beef + barleytop 7% of all pairs
   Smell alikemoderate
   Cooked together458 recipes

   Shared aroma: 2-furfurylthiol (coffee, roasted).

3. Onion + parsleytop 9% of all pairs
   Smell alikemoderate
   Cooked together25,843 recipes

   Shared aroma: 2,4-decadienal (seaweed).

4. Parsley + barleytop 10% of all pairs
   Smell alikestrong
   Cooked together630 recipes

   Shared aroma: 2,4-decadienal (seaweed).

5. Onion + barleytop 10% of all pairs
   Smell alikemoderate
   Cooked together1,166 recipes

   Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef

Releases meat flavor and body into the water during the long simmer.

Onion

Adds aromatic, mildly sweet flavor as it cooks in the broth.

Barley or rice

Thickens the broth as its starch cooks into the liquid.

Swap the parsley

How well each one fits the dish's main ingredients (beef, onion, barley, bread):

1. Garlicfits better
2. Celeryfits better
3. Thymefits better
4. Parsleythe original

Fit is the average pairing score against beef, onion, barley, bread. Candidates are from the same food group and used in at least 100 recipes.