Oignon Piqué

Oignon piqué is a peeled onion studded with whole cloves, with a bay leaf traditionally attached to its surface. It is a classical French aromatic preparation used to flavour milk, sauces, soups and other preparations during gentle cooking. The onion is removed before service.

How to prepare an oignon piqué

1. Peel a small or medium onion and trim the root end neatly.
2. Insert several whole cloves into the onion, spacing them so they remain secure.
3. Place a bay leaf against the onion and secure it with the cloves where practical.
4. Add the onion to the liquid or sauce and simmer gently to infuse the flavour.
5. Remove the onion and whole spices before finishing or serving.

Classic uses

Oignon piqué is traditionally used to flavour milk for béchamel, as well as certain soups and pale sauces. It adds a restrained onion, clove and bay aroma without leaving pieces of aromatics in the finished preparation.

Chef’s tip: Count the cloves added and remove the onion before service. Whole cloves are potent, and leaving them in the finished sauce can create an unexpectedly strong bite.

Key distinction: Oignon piqué is an onion studded with cloves and bay. It is different from oignon brûlé, which is charred on its cut surface to add colour and roasted flavour to stocks.