Confit of sweet onions from the Cevennes

Description: 55% sliced sweet Cevennes PDO onions, 31% local black olive pulp (tanche variety) (olives, water, salt), sugar, balsamic vinegar, olive oil.

The presence of black olives in this recipe gives it character and originality. We expect a sweet taste but it is not… This is a recipe elaborated by our tapenadier’s mom!

Recipe carefully elaborated in the Vaucluse without coloring or preservatives.

Packaging: 90g verrine

Gourmet Idea: This recipe will be a wonderful accompaniment to your foie gras or white meats. You can also use it to make an original onion tart with a good taste of Provence.

The Cevennes sweet onion confit Un moment en Provence will easily pair with a white Graves or a Californian or Australian Chardonnay.