When heated gently, eugenol seeps out slowly, weaving its way through the dish and marrying seamlessly with the onion’s natural sweetness.

Beyond its flavor, this ritual is practical.

Studding the onion anchors the cloves, making them easy to remove before serving. No one ends up biting into an unexpected burst of intense spice, and the cook retains precise control over the flavor’s strength. The sight of a clove-studded onion bobbing in a pot also brings a rustic, old-world charm to the cooking process.