The secret to sparkling onions: why this old trick transforms any soup

There are  cooking techniques that seem strange at first, until you taste them. Then, everything becomes clear. This was also the case with my grandmother’s secret: every time she prepared a  soup, a broth, or a stew, she would gently press a few whole cloves into a peeled onion before adding it to the pot.

At first, I thought it was just an old habit. But when I tasted the dish—rich, deep, and subtly spiced—I understood: it wasn’t just a tradition, it was pure culinary magic. Today, I use this trick with almost every savory dish that simmers for hours, and I’ve even passed it on to my children. But why put cloves in an onion?

What is a pierced onion? The French art of seasoning.