My French grandmother always sticks cloves into an onion. When I finally found out why she did it, I was shocked — I’d never seen anyone do that before. Now I do it myself, and honestly, I’m obsessed with this kitchen trick.
Here’s why you should put cloves in an onion:
Cloves may not be the most commonly used spice in the kitchen, but they have remarkable properties that shine when used correctly.
Most people know cloves as something you add to marinades or warm drinks like mulled wine to give them a unique aroma. But in reality, their potential goes far beyond that — especially if you take a page from the secrets of French cuisine.
The French are masters at turning food into art, creating dishes that are rich in flavor and aroma. In their cooking, every small detail matters.
During autumn and winter, when fresh herbs become harder to find, they often rely on a clever alternative known as “oignon clouté,” which literally means “onion studded with cloves.” The name alone sounds intriguing, doesn’t it?
In this technique, the “nails” are actually the dried clove buds, which are gently pushed into a peeled onion. Traditionally, you use about five or six cloves — just enough to release their subtle, spicy fragrance without overpowering the dish.
This aromatic onion can then be added to broth, used while frying or braising, or even roasted in the oven. For example, you can toss it into a pan with meat, add it to vegetables, or bake it alongside a meat roll for a deeper, richer aroma.
Cloves act as a natural flavor enhancer, bringing out the main notes of any dish and adding warmth and depth.
This simple trick has been embraced by cooks all around the world. Even the most ordinary meal gains a refined, layered aroma thanks to the clove-studded onion.
Try adding one to your next soup, stew, or goulash, and you’ll be surprised at how your usual recipes suddenly taste more vibrant and complex.
Using this spice isn’t just about tradition — it’s also an invitation to rediscover cooking from a new, delightful perspective.
