My French grandmother always sticks cloves into an onion.

#### **Instructions:**
**Peel the onion**, keeping it whole.
Take **whole cloves** and push them **directly into the onion**. Space them evenly around the surface.
(Optional) **Attach a bay leaf** by pressing the stem end into the onion or securing it with a clove.
Drop the **clove-studded onion** into your **broth, soup, or stew** and let it infuse as it simmers.
Once cooking is done, remove and discard the onion before serving.

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### **Best Dishes to Use It In**
My grandmother used this trick in **so many French recipes**, but here are some of the best ways to use it:

**Soups & Broths** – Adds depth to **chicken stock, vegetable broth, and French onion soup**.
**Stews & Casseroles** – Enhances the rich flavors in **beef bourguignon, pot-au-feu, and lentil stews**.
**Béchamel Sauce** – A key ingredient in making a **flavorful white sauce** for gratins, pasta, and lasagna.
**Rice & Pilafs** – Infuses rice with an elegant aroma when cooked in broth.

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### **Why This Old-Fashioned Trick Still Works Today**
**All-Natural Flavor Booster** – No artificial seasonings or additives needed.
**Subtle Yet Complex Taste** – Adds depth without overpowering other ingredients.
**Time-Saving & Hassle-Free** – No chopping or extra prep, just toss it in and let it work its magic!

Next time you’re making a **comforting homemade dish**, try my **French grandmother’s simple yet brilliant trick**—stick cloves into an onion, and let the flavors shine!