We continue the theme of capturing the flavor of peelings and other overlooked parts of ingredients. We took these peels and end cuts from spring onions and put them in olive oil. We simmered the onions until they started to sizzle, pop, and brown. We turned off the heat and let the cooked onions cool in the oil. We strained the infused oil and were left with a rich olive oil spiked with fresh onions. The oil will be great as a cooking medium for lobster and as a hot oil poured over raw fish for a flash of heat. It will add another layer of onion to our scallion salad and enhance the character of our aglio olio. There are lots of possibilities just waiting to be explored.
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