On Wednesday, December 9, 2020 at 5:08:33 AM UTC-10, Leo wrote:
> On 2020 Dec 7, , cshenk wrote
> (in >):
> > Peel an onion. Put the root snd skin (yes, the papery stuff) in the
> > water with the bones. It's what turns real Frnch Onion soup darker
> > brown and will work with any stock/broth as long as it's one you strain
> > before using. You can also tie them up in a good coffee filter then
> > remove that or cheesecloth if you have it.
> Cindy mentioned the Kitchen Bouquet. I have a thirty year old bottle of it
> somewhere. It´s what my Mom used to cheat with, and I still have the bottle
> somewhere (I think) :-). I hadn´t heard of the other methods including
> onion skins. I will try to remember them the next time I take the time to do
> the reduction.
I used to have one of those bottles of Kitchen Bouquet. Perhaps my mom bought it. It was some pretty scary stuff because only god knew what was in that ancient bottle with the rusty cap. It was a product that was too scary to use so I never did.

These days I use dark Chinese soy sauce. I use it for most Chinese style dishes and anywhere some color is needed. It requires some restraint and sometimes I go a little overboard.

https://photos.app.goo.gl/ZUVitLDCGqC5tPyG8