The first seeds of these onions are said to have been brought to France by a monk from Portugal. The soil and climate in Roscoff, Brittany, are perfect for this onion, which thrives here naturally without any fertilizer.
The onion is traditionally sold in the form of a braid as it is easier to store this way.
- 4 large Roscoff onions or 8 small ones
- 1 tablespoon crème fraîche
- 100g grated cheese (e.g. Comté)
- 30g butter
- Shortcrust pastry – prepare according to your favorite recipe
- 1 tablespoon flour
- 2 eggs
- Salt, pepper and nutmeg
- Melt some butter in a pan and cook the sliced onions over a low heat for about 15 minutes without letting them brown.
- Season with salt and pepper, dust with a little flour, mix well and allow to cool.
- Preheat the oven to 220°C (top/bottom heat).
- Place the shortcrust pastry in a greased form.
- Whisk the eggs in a bowl, mix with crème fraîche, a pinch of salt and a little nutmeg and mix with the cooled onions.
- Pour the mixture onto the shortcrust pastry and sprinkle generously with the grated cheese.
- Place the onion tart in the preheated oven and bake for about 35 minutes, until the top is nice and golden brown.
- Serve the onion cake warm with a green salad.