Pot au Feu

For the marmite

• 1 large (1-pound) onion, with skin, cut in half crosswise (see Note)
• 2 whole cloves

Prepare your mise en place.

Place the onion halves, cut side down, on a preheated flat top or in a cast iron skillet placed over medium–high heat. Sear for about 3 minutes or just until the onion flesh is nicely browned but not blackened.

Remove the onion from the heat and stick a clove into each half. Set aside.

Using a chef’s knife, trim the excess fat from the