Clove-Studded Onion

Rob's traditional touch of studding whole onion with cloves demonstrates classic British cooking technique for infusing warm aromatic spice without overwhelming. Push 8-10 whole cloves into peeled whole onion at regular intervals, then simmer in the filling. The onion releases sweetness while cloves provide warm, slightly sweet, almost floral spice that complements chicken and mushrooms beautifully. This method gives controlled infusion - flavor develops gradually rather than adding ground cloves which can become medicinal-tasting if overused. After 15-20 minutes simmering, remove the studded onion and bay leaves before adding cream and chicken back. The onion can be discarded as it has given its flavor. This same technique appears in traditional béchamel sauce, bread sauce, and classic British stews. Lancashire pie tradition includes these old-fashioned aromatic methods that Rob would have learned from regional cooking. The result is subtle warm spice throughout filling rather than identifiable clove flavor - judges would taste well-seasoned filling without identifying specific spices.