All the veggie odds and ends I saved for a year or so finally made it into a vegetable stock in June. And the vegetable stock was the base for a french onion soup. The stock was composed of carrots, celery, scallions, garlic, onions, ketchup, Worcestershire sauce, and salt and pepper (to taste).
The finished stock was portioned into 4-oz ramekins then each was topped with a slice of toast and a slice of cheese. These were then broiled until the cheese melted and served almost immediately. The verdict: quite tasty, but would use a firmer bread next time (e.g.: a baguette).