I just diced and froze some Cippollini onions; they had very thick tops with lots of onion in them. I often save tops like these for Chicken broth, but I already have so many frozen scallions and even leek tops from recent farm share deliveries, that I’m kind of overwhelmed with alliums. I do want to save my non-onion soup odds-n-ends for chicken broth… hence my question:
If I made onion broth, what could I do with it?
If its important, in soup-related news I also have the bone from a smoked pork chop, some parmesan cheese rinds, and most of the typical household spices.