Recipe secrets
My mother would leave some of the onion skins on when adding onions to soup, she felt it gave the soup a golden color. We also would color Easter eggs in a pot of onion skins, when deep brown we would rub them with a little oil and they looked liked glossy wood. Another thing she would do is just before serving beef gravy dissolve a small squirt of yellow mustard into it, gave it just a little extra but you could not tell it was mustard. Must have been a German thing.