Sweet Onion Confit

We could call him the Pasha of the Cevennes. To find it, you have to climb into the heart of the Cévennes. The last small town is 30 minutes away. Meanwhile, from one bend to another, we feel nature taking over and hugging us. Up there, a village, Saint André de Majencoules, and its hamlets. This is where the Cévennes sweet onion is grown. He is pampered from his tender childhood, very warm, in the nursery. As an adult, he spends his time basking in the sun on verdant terraces. With a view overlooking the mountainous expanses. Watered at fixed times, please. And when it is mature, its stems sag, a sign of fatigue. That's when it is picked up, the big, heavy, sated, this beautiful sweet onion which 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 sweet onion confit from the Cévennes, which is thinly sliced ​​and tender.

Cold with rabbit terrine, flank steak, foie gras. Hot with roasts, poultry, potatoes...


  • 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 recipe for veal rolls with onion confit

natural ingredients


Hérault (France)

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