What is an onion pique?

An onion pique refers to a preparation technique where an onion is studded with spices, typically a bay leaf and whole cloves. This method allows the flavors of the bay leaf and cloves to infuse into the dish without having to strain them out later, providing a subtle aromatic quality to broths, stocks, or sauces. The term "pique" itself comes from the French word for 'prick' or 'pierce', reflecting how the spices are embedded into the onion.

The other options do not describe this technique accurately. A chopped onion with spices involves mixing them rather than the infusion method of using whole spices in a studded preparation. Finely diced onion simply refers to the size of the cut and lacks the unique infusion aspect of the pique technique. An onion immersed in broth does not convey the specific studding process or the infusion of flavors that a pique represents. Understanding these distinctions helps in recognizing how different culinary techniques can enhance the flavor profile of a dish.