The first seeds of these onions are said to have been brought to France by a monk from Portugal. The soil and climate in Roscoff, in Brittany, are perfect for this onion, which grows naturally here without any fertilizer.

The onion is traditionally sold in the form of a braid because it can be stored better this way.

Ingredients:

• 4 large onions from Roscoff or 8 small
• 1 tablespoon crème fraîche
• 100g grated cheese (e.g. Comté)
• 30g butter
• Shortcrust pastry – prepare according to your favorite recipe
• 1 tablespoon flour
• 2 eggs
• Salt, pepper and nutmeg

Preparation:

• Melt some butter in a pan and cook the sliced ​​onions over low heat for about 15 minutes without letting them brown.
• Season with salt and pepper, dust with a little flour, mix well and allow to cool.
• Preheat the oven to 220°C (top/bottom heat).
• Place the shortcrust pastry in a greased baking dish.
• Whisk the eggs in a bowl, mix with crème fraîche, a pinch of salt and some nutmeg and mix with the cooled onions.
• Pour the mixture onto the shortcrust pastry and sprinkle generously with the grated cheese.
• Place the onion cake in the preheated oven and bake for about 35 minutes until the top is golden brown.
• Serve the onion cake lukewarm with a green salad.

Our wine recommendations:

Anel Branco from the Douro
Alvarinho Verde
Zagalos Branco from the Alentejo