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, relying on the size of the onion and the desired flavor intensity.
- Put the studded onion to the preparation: soup, broth, stew or homemade sauce.
- Let it boil while cooking, then get rid of it before serving. It will have released its subtle aroma.
A tip that works with all dishes
This little secret isn’t limited to broths. Try it in:
- A carrot or squash puree, to add a warm note .
- A roast or meatloaf, placing it next to it in the dish.
- A pan-fried winter vegetables, where it will mix the flavors .
- And if you like to make your own mulled wine, try to add a few cloves directly into the mulled wine – a classic, but still enjoyable, use .
Why it works (and why it’s awesome)
What makes this tip so effective is its simplicity and popular sense. No need for rare plants or unique utensils: an onion, a few cloves, and you’re good to go. It’s also a good way to taste a dish without adding salt or fat
