(Meredith) - You can save money, cut down on food waste, and extract more flavor from your produce by keeping and using these precious scraps.
For many cooks, onions and garlic are essential -- but most people don't know there's a lot of flavor in their papery outer layers.
Though unpleasant to eat, the skins on both vegetables are great for infusing flavor into soups, sauces and stocks.
If you're making a pot of short ribs, you can cut an onion in half and throw it in, skin and all. You'll just to remove it when the meat is finished cooking, but the flavor will still be there.
Even if you're not a fan of braising, save those onion and garlic skins for making stock. Just put them in a pot and simmer gently for several hours. Then, freeze until you need to use it.
Whatever you do, hang on to those onion and garlic skins to get all the flavor you can from your groceries. It’s good for the environment, your tastebuds, and your wallet.