sticks cloves in the onion

sticking cloves into an onion is a classic culinary trick, especially in old-school soups, stews, and broths. Here’s what it’s all about:

🧅🧄 Why Stick Cloves into an Onion?

This technique is called a “cloute” (French for “studded”) and is used to infuse subtle, aromatic flavor into a dish without overpowering it.

✨ How to Do It:

1. Peel a whole onion (leave it whole, root and top trimmed).
2. Take 4–8 whole cloves and press them into the surface of the onion — spaced around like thumbtacks.
3. Drop the clove-studded onion into your:
   • Broth or stock (chicken, beef, or veggie)
   • Classic béchamel or white sauce
   • Stews or braises (e.g., pot roast)
   • Poaching liquid (for hams or poultry)
4. Simmer, then remove the onion after cooking. You’ll get warm, aromatic undertones — not a strong clove flavor.

🥄 Why Not Just Throw Cloves in Loose?

• Control: This method lets you easily remove them all at once (cloves can be sharp and unpleasant if bitten into).
• Even flavor: The cloves infuse gradually through the onion rather than floating around.

🧠 Bonus Tip:

• Add a bay leaf under the cloves before pressing them into the onion for an even more flavorful combo.