Studding the onion with the cloves makes it easier to extract the cloves at the end of the preparation.
It's called a Cloute
a studded onion is an onion with 2-3 cloves pierced int it
onion cloute is an onion cut in half. take one half and pin a bay leaf to it using whole cloves. i use four cloves. it is then put into the milk for a bechamel sauce.
A studded onion is an onion with cloves stuck into it. This is done for a few recipes that call for cloves and makes it easier so you don't have to fish out the cloves. The cloves in the onion stay in place.
Pique is a french term meaning "stuck" or "pricked." In food terminology it is used to describe 'oignon picque' - or a 'stuck onion.' To make an onion pique you simply take a bay leaf and pin it to the side of an onion using a whole clove. The onion picque is commonly used to season a Sauce Bechamel (much like you would use a bouqet garni or a sachet d'epices).
Onion Clove and Vanilla are Indicators . They indicate if a susbstance is Acidic or Basic in nature by changing their smell . These type of indicators which change smell are known as "olfactory indicators".
the french term for studded onion is; Oignon pique but is is also know as oignon cloute. oignon pigue is french for "pricked onion"; this is when you take whole cloves and press them into the peeled onion and after cutting a small slit into it you then place a bay leaf in it. this is done to flavour sauces and makes it easier to remove those items when the sauce is finished.
Dont get the question?
Garlic is considered to be both a vegetable and a herb.
Bechamel sauce is also known as white sauce. In a pan, you melt some butter. You then mix in some flour to make a paste called a roux. Milk is then added and the roux blended in and brought to a boil. The flour thickens the sauce.
a guy from Thailand used to prepare whiskey from onions, is it true?
A substitute for a shallot might be a combination of onion and garlic, approximately 2/3 onion and 1/3 garlic. For example: For one shallot clove substitute 2/3 teaspoon very finely minced onion and 1/3 teaspoon very finely minced garlic.
It depends on the dish. Most times though you will chop up the onion into small pieces and brown it in a pan with some oil.