My grandmother always carried out a strange ritual in the center of her warm kitchen, where the smell of simmering soups and stews filled the air. She would carefully pierce a whole, unpeeled onion with multiple cloves before any pot was placed on the stove.

I was intrigued by this process as a child, but I never really understood its importance. I didn’t realize the wisdom of her actions until years later, when I started cooking for myself.

A Historical Culinary Tradition
The custom of studding an onion with cloves is not exclusive to my grandmother’s kitchen; it is a traditional method called “oignon piqué” in French cooking. Using this technique, cloves are inserted into an onion—typically with a bay leaf—to add a delicate, fragrant taste to food. Clove and onion combine to make a flavorful blend that adds depth to broths, sauces, and soups.

This method has historically been used to enhance dishes’ complexity without overpowering them. The onion offers a savory foundation, and the cloves add a warm, slightly sweet, and spicy note. When combined, they improve the flavor profile overall, giving even the most basic meals a rich, filling feeling.

The Flavor’s Scientific Basis
The dried flower buds of the Syzygium aromaticum tree, which is indigenous to Indonesia, are known as cloves. Their unique flavor and aroma are caused by a substance called eugenol. Known for its analgesic and antiseptic properties, eugenol has both culinary and medicinal uses.

Eugenol is released gradually when cloves are placed inside an onion and cooked in a dish, allowing the flavors to blend harmoniously. Because of this carefully regulated infusion, the clove’s strength is guaranteed to enhance rather than overpower the other ingredients in the dish.

Useful Advantages in the Kitchen
Beyond adding taste, there are useful benefits to studding an onion with cloves:

Removal Ease: The cloves can be readily taken out of the dish after cooking because they are anchored in the onion, which keeps diners from experiencing any unpleasant surprises.
Flavor Control: By using this technique, the potent flavor of the clove can be released more subtly, preventing it from overpowering the meal.
Visual Appeal: The cooking process is given a rustic charm by the studded onion, which reflects a link to traditional culinary techniques.
Using the Method in Contemporary Cooking
Even though it has historical roots, studding onions with cloves is still a common kitchen technique today. You can use this method in your cooking in the following ways:

Soups and Broths: To enhance the flavor of chicken or vegetable broth, add an onion studded with cloves.
Sauces: To improve béchamel or other white sauces, add a clove-studded onion and simmer it for a while before taking it out to serve.
Rice and Grains: Cook rice or quinoa with a clove-studded onion to add a hint of spice.
Roasts: To add aromatic complexity, place an onion stud-studded with cloves in the roasting pan with the meats.
An Introspective Look
I keep going back to the fundamental methods my grandmother taught me as I learn more about the culinary arts. The act of studding an onion with cloves is a simple way to remember the thought and care she put into each meal. It’s evidence of how minor details can elevate cooking from a mundane chore to a manifestation of tradition and love.

By adopting this habit, I enhance my own culinary experiences while also paying tribute to my grandmother’s legacy. Every time I cook with an onion studded with cloves, I’m taken back to her kitchen, where meals were shared with warmth and flavors were developed with patience.