By sticking a clove into an onion, you get what chefs call a « studded onion . » This isn’t some old wives’ tale, but a genuine traditional French cooking technique. It gently infuses the clove’s aroma, without overpowering it, while making the onion even more flavorful.
How to prepare a studded onion?
- Peel a medium onion.
- Stick 5 to 6 cloves into it.
- Add it as is to your dish: broth, soup, stew, pot-au-feu…
That’s it! The onion will release its juices, while the cloves will diffuse a warm, slightly woody note that really makes a difference.
This trick works particularly well in winter, when fresh herbs are less readily available. It’s a lovely way to add character to your dishes, without any extra effort.
