A super-quick tip today but it’s one that often surprises people – we love to cook with onion skins!
The primary use I have for onion skins is for darkening stock. I throw them into chicken or vegetable stock as it simmers; the skin will darken the color and make the stock look richer. If I’m making beef stock (which I want to be darker), I also burn the onions first like this.
If we’re grilling outside (with a BBQ or over an open-pit), we’ll throw the skins on the coals which will create more smoke (that’s flavorful too!)
What do you use onion skins for?