Red Onion Confit with Espelette Pepper

Tired of the classic onion confit? Here's what will give him a boost, and at the same time, he regains your interest. Finely chopped, the red onion is melting. With its touch of Espelette pepper, this confit will spice up your meat dishes, especially duck and lamb. Terrines too, especially when they are with game. And even potato gratins.

 Cold to accompany foie gras and cold cuts. Warm around a piece of meat or fried potatoes...

 115 g

• Ingredients
• Nutritional values
• Recipes

• Red onions 67% (EU origin), cane sugar, white Pays d'Oc wine, red wine vinegar, sunflower oil, starch, Espelette pepper 0.3%, salt, spices.
• Energy: 696kJ / 165kcal; Fat: 4.5g, of which fatty acids: 0.5g; Carbohydrates: 29g, of which sugars: 27g; Protein: 1.0g; Salt: 0.29g
• Click here to see the Veal Paupiettes with Onion Confit recipe