An onion with its own seal of quality, reduced to a soup so that its flavor can be quickly on the table even on cool days.

The soup is a concentrate: add 600 to 700 ml of water, bring to a boil for 2 to 3 minutes, and serve hot. For the deluxe version, sprinkle croutons or toasted baguette with Gruyère and briefly brown under the grill.

Castel Riquet is a family-run business of the d'Arnal family in Saint-André-de-Majencoules in the southern Cevennes (Gard), which has been growing Oignon doux des Cévennes since 1975 – that mild sweet onion that has carried the AOP seal since 2008. For this soup, the onion is used in an 85% proportion, reduced with bouillon, butter, olive oil, sunflower oil, salt, herbs, and pepper. The jar holds 650 g and makes four servings as a concentrate.

The soup tastes mild and rounded, with the slightly sweet note of the Cevennes onion and the creaminess that the butter gives it. Without cream or flour, but with a clear, onion-focused flavor – significantly milder than a classic French onion soup with lots of cheese and wine.

Production: The onions grow on the terraced granite soils of the estate, mostly planted and harvested by hand. They are processed at Traiteur des Garrigues, the estate's partner business for confit, soup, and velouté.