Why is this blend so effective? First, because clove is a powerful herb. Applied sparingly, it releases a warm, slightly sweet, and resinous aroma that adds depth to any dish.
The result? Your homemade broths, vegetable soups, and sauces enhance their aromatic richness without excess.
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How to use it?
You don’t need to be a Michelin-starred chef to adopt this trick. All you need to do is:
Strip a whole onion (without cutting it).
Push in 3 to 6 cloves, depending on the size of the onion and the desired flavor intensity.
Add the studded onion to the preparation: soup, broth, stew or homemade sauce.
Let it boil while cooking, then remove it before serving. It will have released its subtle aroma.
A trick that works with all dishes:
This little secret isn’t limited to broths. Try it in:
A carrot or squash puree, to add a warm note.
A roast or meatloaf, placing it next to it in the dish.
A pan-fried winter vegetable stew, where the flavors will blend together.
And if you like to make your own mulled wine, try adding a few cloves directly to the mulled wine – a classic, but always enjoyable, use.
Why it works (and why it’s awesome):
What makes this trick so effective is its simplicity and common sense. No need for rare plants or unusual utensils: an onion, a few cloves, and you’re good to go. It’s also a great way to enjoy a dish without adding salt or fa
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