My grandmother always sticks cloves into an onion

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Ingredient

  • 1 medium onion (yellow or white)
  • 6–10 whole cloves (depending on size of onion)

Instructions

  1. Peel the onion – Remove the papery skin, leaving the onion whole.
  2. Insert the cloves – Gently push the pointed end of each clove into the onion so that the head of the clove is visible outside. Space them evenly around the surface.
  3. Use in cooking –
    • For soups, broths, or stews: Drop the clove-studded onion whole into your pot while cooking.
    • For rice or pilaf: Add it during simmering for a subtle, aromatic flavor.
  4. Remove before serving – Once the dish is done, take out the whole onion (or just the cloves) to leave a beautifully infused flavor without biting into a clove.

💡 Why this works: The onion provides sweetness while the cloves add a warm, spicy aroma. Together, they create depth in your cooking without overpowering it.

If you’d like, I can also add a “Uses & Benefits” section explaining how this method is traditional in French cuisine (like bouquet garni) and helps reduce kitchen prep time. Would you like me to include that?

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