In this technique, the “nails” are actually the dried clove buds, which are gently pushed into a peeled onion. Traditionally, you use about five or six cloves — just enough to release their subtle, spicy fragrance without overpowering the dish.

This aromatic onion can then be added to broth, used while frying or braising, or even roasted in the oven. For example, you can toss it into a pan with meat, add it to vegetables, or bake it alongside a meat roll for a deeper, richer aroma.

Cloves act as a natural flavor enhancer, bringing out the main notes of any dish and adding warmth and depth.

This simple trick has been embraced by cooks all around the world. Even the most ordinary meal gains a refined, layered aroma thanks to the clove-studded onion.

Try adding one to your next soup, stew, or goulash, and you’ll be surprised at how your usual recipes suddenly taste more vibrant and complex.

Using this spice isn’t just about tradition — it’s also an invitation to rediscover cooking from a new, delightful perspective.