Opening post by Tucker · #1
Before anyone calls this a miracle, save the onion skins, check the pot, count the salt. I simmered the dry skins with a barley heel and the last pinch of pepper, then strained it into a chipped bowl. It was warm, which is not the same as good. Not yet.
I burned the first batch by leaving the pot on while I checked the keep’s well hinge; the skins went bitter before the water boiled. A small errand, a black bottom, and supper delayed. The hinge held.
Keep your recipe for better broth if you like, but tell me whether you toast the skins first. I will not share the one I use when there is nothing left but onion ends; it needs less than people think, and still asks who carries the cost.