What to do with the onion root/ends
I’m a 16-year-old working part-time as a prep cook. Almost every day, I have to prep onions. I usually fine-dice them, but when I get near the end of the onion, I always ask myself, 'What do I do here?' This topic isn't talked about enough, so I usually just end up mincing the rest. Obviously, this is bad because the smaller pieces cook unevenly. This matters significantly when making sauces and different dishes. Does anyone have tips for what to do with the onion ends? (Also I'm expected to use 100% of the onion so don't suggest stock buckets)