Cévennes Sweet Onion Confit

We could call him the pasha of the Cevennes. To find him, you have to climb into the heart of the Cévennes. The last little town is 30 minutes away. In the meantime, from one bend to the next, you can feel nature taking over and embracing you. Up there, a village, Saint André de Majencoules, and its hamlets. This is where the sweet onion of the Cévennes is grown. It is pampered from early childhood, in the warmth of the nursery. As an adult, it spends its time basking in the sun on green terraces. With a view overlooking the mountainous expanses. Drink at fixed times, please. And when it is mature, its stems sag, a sign of tiredness. That's when it is picked, the big, heavy, full, this beautiful sweet onion that reveals all its aromas after being patiently dried. Sweet and juicy, it owes its particularities to its rich terroir and the know-how of its producers. L'Épicurien pays homage to this beautiful vegetable in its Cévennes Sweet Onion confit, whose sliced and melting cut can be found.

 Cold with a terrine of rabbit, a tab of beef, a foie gras. Hot with roasts, poultry, potatoes...

 110 g

• Ingredients
• Nutritional values
• Recipes

• Sweet onions from the Cévennes 75%, cane sugar, sunflower oil, white Pays d'Oc wine, red wine vinegar, extra virgin olive oil, starch, salt, spices, colouring: ordinary caramel.
• Energy: 821kJ / 196kcal; Fat: 12g, of which fatty acids: 1.4g; Carbohydrates: 18g, of which sugars: 15g; Protein: 1.2g; Salt: 0.4g
• Click here to see the Veal Paupiettes with Onion Confit recipe