My French Grandmother Always Sticks Cloves Into an Onion 😯 — Here’s Why!

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INGREDIENTS

  • 1 medium yellow onion, peeled
  • 3–5 whole cloves
  • (Optional) 1–2 bay leaves
  • (Optional) Milk, broth, or soup base — depending on your recipe

INSTRUCTIONS

  1. Peel the onion: Remove the outer skin of the onion, keeping it whole. Trim just the ends if needed.
  2. Insert the cloves: Push the pointy ends of the whole cloves into the onion — spacing them evenly around the bulb. (If using bay leaves, tuck the leaf under the cloves to “pin” it against the onion.)
  3. Add to your dish: Drop the clove-studded onion into soups, broths, béchamel sauce, or stews during cooking to subtly infuse the liquid with clove’s warm aroma and onion’s sweetness.
  4. Remove before serving: Just like a bay leaf, this is for flavor — not eating! Remove the onion before serving.

WHY IT WORKS

Cloves are highly aromatic and can overpower a dish if not used carefully. By anchoring them in an onion, you release just the right amount of flavor slowly and gently — especially ideal for creamy sauces, French onion soups, and pot-au-feu.

Would you like me to turn this into a printable recipe card or add variations (e.g. dairy-free or broth-specific versions)?

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