My grandmother always sticks cloves into the onion, and here’s why.

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:

1. Peel a whole onion (without cutting it).
2. Insert  3 to 6 cloves , depending on the size of the onion and the desired intensity of flavor.
3. 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 .