There are some kitchen cues that seem insignificant… until the day you discover their secret. That’s exactly what happened to me with a strange routine my grandmother used: every time she prepared a soup or broth, she would delicately push one or two cloves into a whole onion. At the time, I found it odd. But once I tasted the dish, I knew: this little cue changes everything. And since then, I haven’t been without it.
A French culinary tradition:
The French have a knack for elevating the simplest things. And the onion, with its wonderfully fragrant aroma, is a delicious example. In traditional cooking, we use simple but effective techniques to enrich our dishes, especially in autumn and winter, when fresh herbs are scarcer. This little treasure is called clouté, a thoughtful way to flavor an onion with these powerful dried flowers.
Clove + onion: a magical combination:
Why is this blend so effective? First, because clove is a powerful herb. Applied sparingly, it releases a warm, slightly sweet, and resinous aroma that adds depth to any dish.
The result? Your homemade broths, vegetable soups, and sauces enhance their aromatic richness without excess.
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How to use it?
You don’t need to be a Michelin-starred chef to adopt this trick. All you need to do is:
Strip a whole onion (without cutting it).
Push in 3 to 6 cloves, depending on the size of the onion and the desired flavor intensity.
Add the studded onion to the preparation: soup, broth, stew or homemade sauce.
Let it boil while cooking, then remove it before serving. It will have released its subtle aroma.
A trick that works with all dishes:
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