My grandmother had a curious ritual in her “warm, aromatic kitchen”: before cooking, she’d pierce an onion with cloves. As a child, I watched in wonder, unaware of its purpose. Only years later did I realize the wisdom behind it.

This French technique, called oignon piqué, combines onion and cloves—sometimes with a bay leaf—to add “subtle, complex flavor” to soups, broths, and sauces. The clove’s warm spice blends with the onion’s savory depth, enriching dishes without overwhelming them.

Cloves, the dried buds of the Syzygium aromaticum tree, contain eugenol, a compound responsible for their distinctive aroma and “medicinal qualities.” When simmered, eugenol releases gradually, creating a balanced infusion that harmonizes with other ingredients.

Studding the onion also makes the cloves easy to remove, “preventing diners from biting into a strong, unexpected flavor.” It gives better flavor control and adds a rustic charm to the process.

Even today, this tradition lives on. A clove-studded onion can enhance broths, sauces, rice, or roasts. Each time I use it, I feel connected to my grandmother—a reminder that “everyday cooking can be a celebration of memory, flavor, and love.”