There’s a practical reason for the technique, too. By anchoring the cloves in the onion, they’re easy to remove before serving. That way, you get all the flavor without the surprise of biting into a whole clove. It also offers better control over intensity—and adds a touch of rustic charm to the cooking process.
Now, whenever I make a broth or start a sauce, I carry on my grandmother’s tradition. I gently pierce an onion with a few cloves and let it infuse whatever I’m cooking—rice, soups, roasts—with flavor and a sense of home. It’s a simple step, but one that always makes the dish feel a little more special.
More than just a technique, it’s a quiet tribute to generations of home cooks who knew that the little things—a few cloves, an onion, a patient hand—can turn everyday meals into something memorable.
If you’ve never tried this method, consider giving it a place in your own kitchen. It’s a beautiful way to add flavor and connect with a tradition that’s as timeless as the recipes it enhances.