Roasting a bunch of garlic to make roasted garlic butter? Leave those peels on. According to Seixas, the peels protect the garlic
while they roast so they retain their moisture and “you just get the sweet (flavor)” without any of the bitter flavor notes.
No antioxidants left behind! Steep onion peels in hot water for 15-30 minutes (depending on how strong you like it)
Most of us can always use a little nutrient boost, especially in the fall or winter. Don’t let those valuable nutrients go into the trash.
Save time and get more flavor by leaving the peels on the onions and the garlic the next time you make stock
adding to the visual appeal. Avoid red onions peels here, though, unless you want magenta stock.
Give your pasta or rice an upgrade by steeping the peels in their cooking liquid. Assistant food editor
the onion and garlic to her pasta water for a little extra je ne sais quois. Just make sure to pick out the peels