My French Grandmother Always Sticks Cloves into an Onion 😯 When I Discovered Why, I Was Surprised!

INGREDIENTS

• 1 medium yellow onion, peeled
• 6–8 whole cloves
• 2 cups milk (or enough to cover the onion) (optional – see usage below)
• 1 bay leaf (optional)
• Salt to taste (if using in broth or soup)

INSTRUCTIONS

1. Prepare the Onion:
   Peel the onion and trim the ends.
2. Insert the Cloves:
   Gently press the pointed end of each clove into the surface of the onion. Space them evenly around the onion. This is traditionally called a “piqué” onion in French cuisine.
3. How to Use It:
   • For Infusing Milk: Place the clove-studded onion in a pot of milk (common in recipes like béchamel sauce or mashed potatoes). Simmer gently for 15–20 minutes, then remove.
   • For Soup or Broth: Add the onion directly to the pot while simmering. It adds a delicate aromatic flavor without overpowering the dish.
   • For Roasting Meats: Add it to your roasting pan for a subtle hint of spice in your pan juices.
4. Remove Before Serving:
   Always remove the clove-onion before blending or serving to avoid biting into the intense clove flavor directly.

Would you like a specific recipe that uses this method, like béchamel sauce or classic French chicken soup?