INGREDENT
- 1 whole yellow onion, peeled
- 4–6 whole cloves
Optional (for use in recipes):
- 2 cups milk (for béchamel or sauces)
- 1 bay leaf
- Pinch of salt
Instructions
- Prepare the onion: Peel the onion, keeping it whole and intact.
- Insert the cloves: Stick 4 to 6 whole cloves into the surface of the onion. Space them out evenly across one side.
- Use in cooking: This clove-studded onion (called a “piqué”) is a traditional French technique used to gently infuse sauces, soups, and stews with subtle aromatic flavor without overpowering the dish.
- Flavor milk or broth: Commonly, it’s simmered in milk with a bay leaf and a pinch of salt to create the base for béchamel sauce. Simmer for 10–15 minutes, then discard the onion before continuing with your recipe.
- Remove before serving: Always remove the clove-studded onion after simmering — it’s not meant to be eaten directly but just to impart flavor.
Tip: This method is also great in stocks or creamy soups for a rich, nuanced background aroma!
Would you like this adapted for a specific dish like béchamel or chicken stew?