Sweet Onion Confit from the Cévennes AOP 220g Castel Riquet
Confit made from Cevennes AOP onions, mild and sweet with a hint of balsamic vinegar
Sales unit: Glass à 220g
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In stock
An onion with its own seal of quality, slowly cooked down into a confit that also works on bread on its own.
Castel Riquet is a family business run by the d'Arnal family in Saint-André-de-Majencoules in the southern Cevennes (Gard), which has been growing the Oignon doux des Cévennes since 1975 – that mild sweet onion that has carried the AOP seal since 2008.
For this confit, the onion is used in a 78% proportion, slowly cooked down with honey, sugar, white wine, balsamic vinegar, olive oil, salt, and spices. The jar holds 220 g and comes without colorings or preservatives.
The confit tastes significantly milder and sweeter than a regular onion chutney, but with the characteristic, almost fruity note of the Cevennes onion. The balsamic vinegar provides a slightly tart counterpoint, while the honey rounds it off without tasting overly sweet. In texture, it is soft and spreadable, with recognizable pieces of onion instead of a smooth mass.
Production: The onions grow on the terraced granite soils of the estate, planted and harvested by hand as has been customary for generations – only the soil preparation before planting is done by machine. It is processed into confit in a local cannery, according to the estate's own recipes.
The confit pairs classically with goat cheese and foie gras, but also goes just as well with strong hard cheese, cold roast, or simply on toasted baguette. After opening, store in the refrigerator and consume promptly.
Good to know: Oignon doux des Cévennes AOP
Oignon doux des Cévennes has been protected as an AOP since 2008 – only onions from a defined area in the southern Cevennes, grown using traditional methods on the characteristic terraced fields, are allowed to bear this name.
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