My French grandmother has always had a habit of sticking cloves into an onion. When I finally asked her why, I was genuinely surprised by the answer. It was something I had never seen before, but once I understood the purpose, I started doing it myself and was thrilled with the results.
Cloves are not the most commonly used spice in everyday cooking, but they have remarkable properties when used correctly. While they are often added to marinades or used to flavor warm beverages like mulled wine, their applications go far beyond that, especially in traditional French cuisine.
French cooking is known for its depth of flavor and attention to detail. Every ingredient is carefully chosen to enhance the overall taste of a dish, and even small techniques can make a big difference. In the colder months of autumn and winter, when fresh herbs are harder to find, a simple but effective alternative takes their place—the clove-studded onion, or “oignon clouté.”
This technique involves inserting whole cloves into a peeled onion, usually five or six, to release a subtle and warm spiced aroma. The clove-studded onion is then used in a variety of ways. It can be added to broths, pan-fried with meat, mixed in with vegetables, or placed alongside a roast in the oven. The cloves work as a natural flavor enhancer, intensifying the dish’s primary flavors without overpowering them.
This method has been embraced by chefs around the world, as it brings complexity and depth even to the simplest meals. The infusion of clove essence adds a sophisticated touch, creating a richer and more layered taste.
Adding a clove-studded onion to soups, stews, or slow-cooked dishes can elevate a recipe in unexpected ways. Beyond just tradition, it offers a new approach to flavor that is both simple and effective. It’s a small trick that can transform the way you cook, revealing a world of aromatic possibilities in even the most familiar dishes.