Charred Onion-Infused Vermouth

Anytime you prep an onion, take the scraps—skin, peels and membrane—and put them in a Ziploc bag in your freezer. Once you have the scraps from two onions, it’s time to make this infused dry vermouth. It’s delicious in Martinis.

Charred Onion-Infused Vermouth

FLAVOR PROFILE
Savory
STRENGTH
DIFFICULTY
intermediate

INGREDIENTS

INSTRUCTIONS

Step one

Preheat oven to 350°F.

Step two

Spread scraps onto a baking sheet and drizzle with olive oil. Sprinkle with salt.

Step three

Bake until translucent. Raise the heat to 500°F and cook until the edges of the onions begin to blacken (it is OK if some pieces char completely).

Step four

Remove from the oven and let cool completely.

Step five

Scrape the onion scraps into a large Mason jar or quart container. Top with dry vermouth and let infuse for at least 24 hours.

Step six

Strain through a chinois, bottle and refrigerate. The vermouth will keep for one to two weeks.

Contributed by Christine Wiseman