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Loose onions

France

Loose onions France

History

Wild onions were consumed in various regions on Earth for thousands of years before cultivation began about 3000 B.C., when domesticated crops appeared simultaneously around the world. Onions are thought to be one of the earliest cultivated crops because they were less perishable than other foods available to ancient societies. They are transportable, easy to grow and can be produced in a variety of soil types and climates. The onion was an important food for sustaining human life. It prevented thirst and could be dried and preserved for later consumption when food might be scarce. The Greeks learned of the onion’s properties and uses from the Assyrians and Babylonians. In turn, the Grecian people introduced onions and their uses all over southern Europe in the Antiquity. Then its culture spread through northern areas all along centuries in the Middle Ages and continued until now.

Sensorial attributes

The Roscoff onion is easily recognized by its unique internal and external pink colour.
Raw, its smell is fruity and its texture is crispy and very juicy. Its sweet and slightly spicy taste allows it to be used in salads.
Cooked, it develops its sweetness and fruity taste and its texture becomes tender.
It also takes less time to cook than other onions.

The product in Art & Culture

Onions have been a source of inspiration for several painters throughout centuries as we can see from Anne Vallayer-Coster work. Besides her duty as painter and teacher of the Queen Marie-Antoinette, she painted for her own
Also Cezanne and Renoir got inspired by onions

Quality label

Our growers are Globalgap certified

Recipes

ROSCOFF PINK ONION PIE

8 large Roscoff onions
Short crust pastry
3 tablespoons of sour cream
2 tablespoons of flour
100g of grated cheese
3 eggs
30g of half salt butter
Salt and pepper

Peel and slice the onions
Heat the butter in a pan and slowly fry the onions over a medium heat
Season with salt and pepper and let them cook for about 15 minutes
When they are cooked, sprinkle with flour and mix well
Preheat the oven to 220°C (gas mark 7)
Spread out the dough in a pie dish
Beat the egg, add the cream, a pinch of salt, the onion compote and mix well
Pour this mixture over the short crust pastry
Sprinkle the cheese over the mixture
Bake it and let it cook for 35 minutes until the top is golden brown
Serve hot or warm as a starter or with a salad.