Stick Cloves into onions
This is an instruction I've come across since my early days of cooking when I learned to cook from Irma Rombauer. Why not have onions and a few cloves in the soup? Why not stick the cloves into something else, such as a celery stick, or a potato, or some other ingredient? And why not just add a dash of ground cloves. I've done this when I was out of whole cloves. Is there a reaction between the cloves and onion that impart a certain flavor to the dish that wouldn't be there if you added the clove flavor another way?