My grandmother had a curious ritual in her warm, aromatic kitchen: before any pot hit the stove, she’d pierce an unpeeled onion with cloves. As a child, I watched with fascination, unaware of its significance. Years later, cooking on my own, I came to understand the wisdom behind her method.

This technique, known as oignon piqué in French cooking, involves inserting cloves into an onion—often with a bay leaf—to infuse dishes with subtle, complex flavor. The combination of the onion’s savory depth and the clove’s warm spice enhances soups, broths, and sauces without overpowering them.

Cloves, the dried buds of the Syzygium aromaticum tree, owe their distinctive aroma and taste to eugenol, a compound also known for its medicinal qualities. When simmered, cloves release eugenol slowly, creating a balanced infusion that blends well with other ingredients.

Studding an onion offers practical benefits too. Anchoring the cloves makes removal easy, preventing diners from biting into a strong, unexpected flavor. It also allows for better flavor control and adds a charming, rustic visual to the cooking process.

This tradition still finds a place in modern kitchens. A clove-studded onion can elevate broths, sauces like béchamel, rice dishes, or even roasts with aromatic complexity.

Each time I use this technique, I connect with my grandmother’s legacy. It’s a small act, but one filled with meaning—transforming everyday cooking into a celebration of memory, flavor, and love.