Pink onion from Brittany

Properties

It is rich in vitamin C

Scientific and botanical name

Allium cepa (family Amaryllidaceae). Herbaceous plant perennial biennial by its single bulb. Leaves are cylindrical and hollow (unlike garlic leeks)

Origin & Culture

Cultivated in North Finistère for 400 years, the pink onion of Brittany is sown from February to April. It is raised from August. It is then dried for a few days in the field and stored in a dry and ventilated place.

Preparation advice

Eaten raw, pink onions are particularly crunchy and juicy. When cooked, the pink onion is softer and more melting, but develops its fruity taste. It is thus very appreciated in sauces, fried or in soups.

Home preservation

Pink onions from Brittany can be kept naturally for several weeks. Stored in a dry and ventilated place, they lose neither their firmness nor their gustative qualities.