My grandmother always did this strange thing with onions, and I never questioned it—until I found out why 😱🤐 Now, I can’t believe I ever cooked without it 😌🤌 This tiny trick changes everything, and once you know it, there’s no going back! Uncovered the secret in the article below 👇
Cloves might not be the most commonly used spice in the kitchen, but they have incredible qualities that stand out when used the right way.
They are often added to marinades or warm drinks like mulled wine to create a rich, unique taste. However, this spice has far more uses, especially when looking at some clever techniques from French cooking.
French cuisine is famous for its delicate balance of flavors and careful attention to detail. Every dish is crafted with precision, turning even simple ingredients into something special.
During the colder months, when fresh herbs are harder to find, a creative alternative comes into play: onion cloute. The name means “onion with nails,” which sounds intriguing at first.
In reality, the “nails” are actually dried clove buds that are gently pressed into a peeled onion. Traditionally, 5-6 cloves are used, allowing their subtle aroma and warm, spicy notes to blend into dishes.
This flavored onion isn’t just used in soups and broths—it also works well for frying and slow-cooked meals. You can place it in a pan with meat, mix it with vegetables, or add it to a roasting tray alongside a meat dish.
As the dish cooks, the cloves naturally enhance the flavors, making them deeper and more aromatic.
Many chefs around the world have embraced this method, as it helps even the simplest meals develop a more refined and complex taste.
Try adding a clove-studded onion to your next soup, stew, or goulash, and you’ll be surprised by how much it elevates the dish.
Using this spice isn’t just about following tradition—it’s also a way to see familiar recipes in a whole new light.