See the arid loveliness of the onion and garlic roots and skins? Their shared destiny need not be the rubbish bin, the sink’s garbage disposal unit, or even a direct routing to the compost heap. No, no, no! Save all your veggie cuttings and make stock. It’s a no-brainer. And it’s not like you have to wait for the Thanksgiving turkey to martyr itself for the cause.
You would be utterly amazed by the end result of detouring those veggie cuttings into a container for the freezer and scrounging up enough to fill even a modest pot. Just keep cramming until full a quart yogurt container. When it has reached its limits, it’s then time to find a suitably sized pot to boil and then simmer the contents of your humbly generous yogurt container.
The great thing about the quart size is that the amount of stock you generate is about the amount most recipes tend to call for. And the other great thing about something as modest as dried-out onion skins is that they will make for a deep and robust broth. Use that to super charge your next dish!