The French art of seasoning.
In classic French cuisine, this method is known as “onion piqué” or “cloué.” The word “clou ” means “nail” in French, and “cloué” can be literally translated as “nailed.” This perfectly describes how the nails are driven into the onion like tiny nails.
This technique gives soups, sauces, and stews a rich, aromatic depth that is difficult to replicate otherwise. The onion acts as a carrier, slowly and evenly releasing the intense essential oils of the clove into the liquid. The result is a complex flavor profile that distinguishes an amateur dish from a professional one.
