The mild onion from the Cevennes grows in a strictly delimited area in the Gard department and has carried the European AOP seal since 2008. It is so juicy and mild that it hardly makes you tear up when you cut it.
For this confit, it is slowly cooked down with sugar, lemon juice, wine vinegar, and white wine, while a few cloves add a warm note.
The recipe comes from the Origine Cévennes cooperative; we have translated it for you. We like to cook a larger batch at once, because the confit goes well with almost anything on a snack platter.
Cevennes · For Cheese and Cold Cuts
Confit Made with Cevennes Onions
The confit is not much work; it mainly requires time at the stove and an occasional spoon for stirring. It goes well with charcuterie, foie gras, meat, and cheese.
Ingredients
For approx. 4 jars
Preparation
1
Peel the onions and cut them into fine strips.
2
Add the onions, sugar, and juice from the two lemons to a large pot and cook over medium heat.
3
Once the onions are translucent, add the vinegar, white wine, salt, pepper, and cloves.
4
Simmer gently over low heat, stirring frequently, until the confit has thickened.
5
Remove the cloves. Serve the confit with charcuterie, foie gras, meat, or cheese.
Tip
Pour the hot confit into clean, sterilized screw-top jars and seal immediately. Store in the refrigerator and consume within one week of opening.
