How can it be used in practice?
You don’t need to be a Michelin-starred chef to adopt this tip. All you need to do is:
- Peel a whole onion (without cutting it).
- Insert 3 to 6 cloves , depending on the size of the onion and the desired intensity of flavor.
- Add the studded onion to the preparation: soup, broth, stew or homemade sauce.
Let it simmer while cooking, then remove it before serving. It will have subtly released its aroma.
A tip that works for all dishes
This little secret isn’t just for broths. Try it in:
- A carrot or squash puree, to add a warming note .
- A roast or a meatloaf, placed alongside it in the dish.
- A pan of winter vegetables, where it will harmonize the flavors .
And if you like to make your own mulled wine, consider adding a few cloves directly – a classic use, but always a pleasant one .
Why it works (and why it’s great)
What makes this trick so effective is its simplicity and common sense . No need for rare ingredients or special utensils: an onion, a few cloves, and you’re done. It’s also a clever way to enhance a dish without adding salt or fat .
