Cévennes sweet onion

Oignon doux des Cévennes

What it is

It is grown on bancels, the dry-stone terraces monks began cutting into the Cévennes hillsides in the Middle Ages, and a tithe record of 1409 already mentions the local onion. It took the first AOC ever granted to an onion in 2003 and the European AOP in 2008.

In the kitchen

Bake it whole in its skin for an hour at 180 °C and it turns to jam without a grain of added sugar. Buy only what you will use inside a month: its low dry matter is what makes it sweet and also what makes it rot where a keeping onion would not.

Goes with

Olive oil Thyme Goat cheese Sherry vinegar Anchovy Walnut Honey Chestnut

Same species

Arleux smoked garlic Banana shallot Black garlic Calçot Chives Cipollini onion

In season alongside

Bettarazuke Chioggia beetroot Prickly pear Green bean Hakurei turnip Jicama

Something wrong here, or missing? Tell us