• ½ onion
  • 1 bay leaf
  • 3 dried cloves


  1. Using the dried cloves, stick the bay leaf to the external part of the onion. This is a French technique, widely used to prepare broths, soups and sauces. Its function is to flavor the dishes without giving them any extra color. You can do it with an entire onion or just half of it, depending on the flavor intensity you want.