Oignon pique is a French culinary term which literally means pricked onion. It is done by pricking the whole and peeled onion with a bay leaf using a whole clove as a tack. This prickling is done to add flavor to bechamel sauce and soups.
To add flavor to a bechamel sauce, the traditional method is to add a small, raw onion, studded with a couple of whole cloves and a bay leaf (make a slit in the onion to insert the bayleaf, or â€œnailâ€ it on with a clove or toothpick). This onion is called â€œoignon piqueâ€ and is added to the milk as it is heated, and then to the sauce. When the procedure is finished, â€œoignon piqueâ€ is strained out.
Oignon is a French word for onion. It is pronounced as "uh nyo(n)"
Pique is a French term which means "a prick"
List of books: Oignon,pique