PSA: Save those onion skins!

So, in my post on making stock from vegetable scraps, I said that the only part of the onion I don't save are the very dried, papery layers of skin. Well, it turns out that, this time of year, there's a good reason to save those, too.

It's a Greek tradition to dye Easter eggs blood-red, to represent the Blood of Christ, and believe it or not, this color can be acheived with just the skins of a dozen or so yellow onions and a bit of vinegar. Sounds like a good excuse for French Onion Soup to me.

Get the details here.