French chefs rely on one trick – they always put a clove in the onion and the dishes become incredibly tasty. Onions prepared in this way, and sometimes garlic, are placed in a cooked dish or sauces.
Why do French chefs put cloves in onions?
This cooking technique suggests that dry cloves are stuck into the onion, which has previously been peeled, to give a richer taste to the dish. The onion is then placed in the pan or pot and the preparation of the dish continues in the usual way. After it is cooked, the onion is removed – it is no longer needed. Onion lovers prefer to consume it rather than throw it away.
Onions with cloves will give a unique taste to the dish. It can be added not only to soups, but also to stewed cabbage, as well as to roasts.