Now, if you’re making vegetable stock, that first layer is great. The skin sucks in stocks, and will ruin a pure vegetable stock, but that first layer of onion is going to get removed anyway, so it being tough isn’t a problem there.
If waste is a concern (and it is for me since I was partly raised by a great depression surviving set of grandparents), those tough layers can be frozen and pulled out for stock months or years later. So you just pile them up, and you’re good to go. No waste, free taste :)
I’m feeling very vindicated right now. “Why are you wasting the onion?” Cause it’s the shitty part of the onion 😤
Exactly.
Now, if you’re making vegetable stock, that first layer is great. The skin sucks in stocks, and will ruin a pure vegetable stock, but that first layer of onion is going to get removed anyway, so it being tough isn’t a problem there.
If waste is a concern (and it is for me since I was partly raised by a great depression surviving set of grandparents), those tough layers can be frozen and pulled out for stock months or years later. So you just pile them up, and you’re good to go. No waste, free taste :)
“Eat the skin too you coward”
Totally agree. Also onions are usually plenty big and abundant enough where some “waste” is fine