Pickled Onion – Recipe and Use

Pickled onion – that’s how it’s done

A studded onion is a whole onion to which cloves and bay leaves are attached. It is used when cooking veal and chicken stocks, stocks, lentils, or rice. A studded onion can also be added when preparing boiled or poached meat, poultry, or fish.

• How to pierce the onion: Peel the onion and cut a notch in it. You can now stick two to three bay leaves in this notch. Also, poke some whole cloves into the onion.
• You can also pin the bay leaves directly to the onion with the cloves.
• The spiked onion is added directly to the stock or broth and boiled or cooked with it. In the end, it will be removed again.
• The advantage of the larded onion is that there are no small pieces floating in the liquid. The onion houses the cloves and the bay leaves. Everything gives off its flavor to the liquid but remains intact.