In a world increasingly aware of the maximum use, small daily details such as using onion skin it can give some of our recipes an extra taste or flavor with hardly any effort.
In the same way that we recommend taking advantage of the green of the leek, the skins of the carrot or the skins of the potato, the outer layers of an onion or chive They can also be part of our kitchen without many complications.
It is possible that apparently we do not think that there is much more life for the onion skin in our kitchen, but it is true that according to some preparations it can give us a little more play without throwing it away.
Obviously we can’t expect culinary miracles by taking advantage of these skins, but we can be a little more careful and a a little more flavor with hardly any effort and without spending more money than necessary.
1. In broths and soups
It is very common that we can resort to the onion skins to give a little more intensity to a broth or a soup. First, because they will give an extra flavor, but also because they will give our plate a little more color, approaching some quite interesting orange colors.
Another very common option is lightly toast the onion skins in the oven when we roast, which will thus achieve a much more intense color in its juices and in its sauce than if we simply used water and oil.
2. As a flavoring
It is already habitual see in our kitchens granulated garlic or dried onion to flavor many dishes with little work. In this case, we can use the dried onion skin to finally season some dishes.
All you have to do is grab some how many onion husks that are already dry and go through a food grinder or a blender and get a fine powder with which we can then sprinkle all kinds of preparations
Just as we have mentioned the use of garlic powder before, another option to give new life to dry or dehydrated onion skin is to incorporate it into our breadcrumb mixesalthough in this case it must be well crushed so that it is not strange when biting.
All we have to do is mash thoroughly in a food processor or in the blender and then add it, as long as it is very dry, to the breadcrumbs that we are going to use for, for example, a cachopo, a breaded fillet or a milanesa.
4. In infusion
It is very curious that the taste of the onion when chewed is especially raw or hard, especially if it is eaten without cooking, but nevertheless in broth only infusions, it has a rather elegant and very nasal flavor without being invasive.
For this reason you can bet on reincorporating use dried onion skins to certain types of infusions. It is enough that you add a few peelings of these onions in a teapot of water in a cup, add the boiling water and leave without fusing for several minutes. Then you strain the result and you can drink it without problems.
Metaltex Twist – Onion Chopper
5. To dye Easter eggs
If you’ve ever been looking for different types of coloring to decorate your Easter eggs, we’ve got a great start to give the onion skins and enjoy a healthy color without complications and without spending an extra euro.
The only thing you need will be about eight or ten skins of normal and common onions of a classic brown color that after cooking in a little water will allow us to have a reddish brown to light brown broth you will have eggs of this color.
Images | iStock MalyDesigner / iStock Natalya Ugryumova / Ann_Zhuravleva
In DAP | This is the best way to store onions so they really last.
In DAP | This is the best way to peel an onion easily: kitchen hack to save time and effort