A French kitchen technique used by chefs to boost the flavor of sauces, soups, and stews, an Onion Piqué (or studded onion) is a nice thing to have in your culinary bag of tricks.Fortunately, it sounds fancier than it actually is, and only takes a second to make.Level up your cooking game with a few tips from the pros! An herb-filled Bouquet Garni floats in broth for amazing soups, especially Leftover Turkey Noodle Soup.

Or use a studded onion to cook your own black beans for Black Bean Salsa any day of the week.Lots more how-tos, right this way.Pin Now To Save! PIN ITThe amazing Stuffed Cabbage Rolls recipe uses a nifty trick of piercing a whole onion with a few cloves to delicately season the tomato sauce as the cabbage rolls cook.

Come serving time, the onion and the cloves are easy to take out, leaving only their flavor behind.That, dear cooks, is an onion piqué.An Oignon Piqué, as it is known in French, is what classically trained chefs rely on when making their mother sauces, the five most fundamental sauces in French Cuisine.A spiked onion is most commonly used in Béchamel sauce, in place of chopped onions.The onion is able to impart its flavor into the cream sauce without leaving little bits of chopped onions behind; there’s no need to strain the sauce.Once you learn how to do it, chances are you’ll never have to look up this recipe ever again.That’s totally fine! Now go forth and flavor your food, just like a French chef.How to pronounce Onion Piqué

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