My grandmother always puts cloves in onions – here’s why this French technique changes everything.

Tips for perfect taste

Always use whole cloves. Ground cloves will turn the broth gray and are far too strong. Also, do not reuse onion slivers; after prolonged cooking, most of their flavor will have already infused the dish.

A little pro tip: to prepare pilaf rice, place the sliced ​​onion on top of the rice while it steams. Its aroma will infuse each grain, giving this dish a refined, oriental touch. This method is more versatile than it seems and even works with warm winter drinks like punch or mulled wine.