My grandmother always puts cloves in her onions. When I found out why, I was shocked, as I’d never seen anything like it before. Now I do it too, and I love this trick.
Cloves aren’t the most popular spice in the kitchen, but they have incredible properties if used correctly.
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But in reality, its possibilities are much broader.
In winter, when fresh herbs aren’t readily available, a simple trick is used: the clove-in-the-onion. This involves inserting cloves into peeled onions.
Normally 5-6 cloves are used to release their aroma.
This onion is not only added to broth, but is also used when frying or cooking other dishes.
It can be added to a casserole with meat, vegetables, or even roasted alongside the meat in the oven.
The clove enhances the flavor, giving it depth and a spicy touch.
This method is popular among chefs around the world, because with cloves even the simplest dishes become aromatic and interesting.
Try adding cloves to onions in soups, stews, or sauces—you’ll notice how a common dish takes on new flavors.
It’s not just a tradition, but also a way of seeing cooking from a different angle.
