This confit d'oignons from Roscoff is personally prepared by Tiphaine Quemener, of course from her own onions and edible dulse seaweed from Roscoff.

"Algue Dulse" refers to dulse, a type of edible seaweed from the northern seas of the Atlantic and Pacific.

Known for its flavor and crunchy texture, dulse is often used as a snack or in dishes. It is nutrient-dense and contains vitamins, minerals and omega-3 fatty acids.

It is a sweet onion jam that is often served as a side dish with meat, foie gras, terrines or cheese.

The end result is a sweet and slightly tart concoction that combines both savory and sweet flavors.

The pink onion from Roscoff, from Finistère in Brittany (literally: end of the world), is an absolute “must” for all gourmets, as is the pink garlic from Lautrec, the walnuts from Grenoble or the green lentils from Le Puy.

We get our pink onions from Roscoff from the siblings Eric and Tiphaine Quemener from the "Ferme de Kergus".

They are true Bretons and are among the best producers of this noble product. Her onion braids are regularly voted some of the most beautiful in the country!

The pink onion from Roscoff is at the same time mild and very aromatic and can be used in a variety of ways in the kitchen: raw in salads or confit, for sauces, soups, pissaladière... Bought as a braid, the onions keep well until stored in a cool, dry and dark place next spring.

The pink onion from Roscoff contains a lot of vitamins A, B and C and was once a popular food and medicine for sailors.

It was introduced in 1647 by a Breton monk from Lisbon - yes, globalization already existed - and experienced its heyday in the 19th century when the so-called "Johnnies", poor farmers from Finistère, brought these onions to England and even Scotland , where they went door to door offering their wares. They often only traveled on foot or on rickety bicycles.

The nickname Johnnie came about because they often had the typical Breton names Yann or Yannick, which was too difficult for the British to pronounce.

Recipe ideas:

Pissaladière Niçoise, onion soup, salade Niçoise, French onion cake .