So, if you remember way back when… I took a Bavarian cooking class. He used what he called “onion water” in a lot of what he made. I’ve started using it in place of water as well. It’s really simple and gives your dishes a whole other dimension of flavor!
The skins of 4 onions
8 cups of water
Place skins and water in a large pot.
Strain and save the water for later. Discard onion peels.
Use this in soups, marinades, and sauces in place of water. It should keep in your refrigerator for at least a week.