Confit of mild onions from the Cévennes, slowly cooked down with sugar, lemon juice, wine vinegar and white wine. Makes about four jars and pairs well with charcuterie, foie gras and cheese; we recommend Uivo’s Moscatel Galego with it.
Classic French onion soup, as it is made at Domaine Castel Riquet: two and a half kilos of mild Cévennes onions, butter, olive oil and chicken stock. Serves 8, topped with melted cheese and accompanied by a Côtes du Rhône.
An omelette in which the mild Cevennes onion takes center stage: slowly fried until golden yellow, with six eggs and a splash of milk. Serves 2, ready in just over half an hour, with a glass of Picpoul de Pinet.
The first seeds of this onion are said to have been brought by a monk from Portugal. The soil and climate in Roscoff, in Brittany, are perfect for these onions, which thrive naturally here without fertilizer. The onion is traditionally sold in the form of a braid, as this allows it to be stored better. The Rosa onion from Roscoff is winter hardy.
Thin puff pastry, a thick layer of braised pink onions from Roscoff, anchovies and black olives: Pissaladière is the street food of Nice and tastes delicious warm or cold. Serves 6, with our recommended wine from Provence.
Our autumn classic: French onion tart with pink onions from Roscoff, Ventrêche, a touch of Piment d'Espelette and Selles-sur-Cher on top, for a springform pan. To accompany it, we recommend a fresh Sauvignon de Touraine from the Loire.
This blood sausage leaves a lasting impression. Both through its creator and its taste. Christian Parra's blood sausage still has imitators on the tables of restaurants looking for Basque flavors, in Paris and elsewhere.
