How to Make an Onion Pique
Learn how to make an Onion Piqué, a French flavor booster used by chefs in sauces, soups, and stews. Fortunately, it sounds fancier than it actually is, and only takes a second to make.
Course Pantry, Soup
Prep Time 1 minute minute
Cook Time 1 minute minute
Total Time 2 minutes minutes
Trim off the root end of half a peeled onion.
Attach a bay leaf to the cut-side of the onion using 2 or 3 whole dried cloves as pins.
Add to a pot of stock or milk to cook. Remove and discard when the stock is finished.
- How to say it: Onion pee-KAY
- Why bother: It adds a lot of flavor and you can remove it easily. No more fishing around for lost bay leaves (and you'd NEVER find those cloves!).
- Cloves: Use 2 to 3 cloves for a half onion, or up to 6 for a whole onion, unless the recipe calls for a specific amount. They have a strong flavor, so use them judiciously.
- Onion clouté: Leave out the bay leaf and just spike your onion with cloves.
Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 13mg