Brittany pink onions
Aug. - May
inside and out
Did you know?
Brittany pink onions are part of the lily family and come from a seed brought from Portugal to the Roscoff region by a monk in the mid-17th century. Originally cultivated in gardens, they became increasingly popular for supplying ships thanks to their natural storage qualities. It was through the phenomenon of the ‘onion Johnnies’, farmers from the area who sold their produce door to door in England from the 1820s, that its commercial production developed.
Brittany pink onions are particularly suited to the region’s climatic conditions and are notable for their flavour and storage qualities. They are grown outside the PDO’s geographical area. Onions are sized and the stalks removed mechanically before being packed in 5kg sacks or 1kg net bags. They can also be found in plaits, especially at the end of the season from April on. Plaiting is done by hand on the farm by Prince de Bretagne’s market gardeners.
HOW TO CHOOSE BRITTANY PINK ONIONS
Brittany pink onions are pink in colour both inside and out, and should be firm and shiny.
HOW TO PREPARE BRITTANY PINK ONIONS
Start by cutting the 2 ends, the root and the stem, then remove the filmy skin without trimming the flesh.
Depending on the recipe, you can then slice, chop or mince them or cut them into thin rounds or quarters!
HOW TO COOK BRITTANY PINK ONIONS
Brittany pink onions cook significantly faster than other onions, making them a very practical choice and a top ingredient for making soups, sauces, stir-fries and stews.
They are suitable for all types of cooking: pan-fried, confit, in the oven around other vegetables or meat, and even in a pressure cooker at the same time as the vegetables for your soup.
You can also enjoy them raw!
HOW TO STORE BRITTANY PINK ONIONS
Onions should be stored in a dry, ventilated and dark space (to prevent germination). It is advisable to avoid handling them too much.
Kept like this they will retain their taste and nutritional qualities for a month or two.
Plaiting onions is a natural, manual technique that improves onion storage.
Brittany pink onions go well with everything and you can eat them raw or cooked
Raw: Their crunchy texture and fruity, slightly spicy taste is marvellous in mixed salads
Cooked: Their fondant texture goes well with all dishes (pan-fried, soup, chutney etc.) and sauces.
Brittany pink onions become sweet and mild when cooked.
You can also confit them or macerate them in pickles. Onion confit can also be sterilised in jars to enjoy all year round: it’s a perfect match with foie gras, for example.
Peel onion bulbs under running water or in a bowl. This limits the evaporation of irritating volatile essences which are released when cutting.
Choose a sharp knife for chopping onions!
Brittany pink onions can be used to boost the taste of your dishes while limiting additional salt and fat.
|of which saturated fat (g)||0.2|
|of which sugar (g)||4.8|
|Dietary fibre (g)||1.55|
|of which saturated fat (g)||0.024|
|of which sugar (g)||6.1|
|Dietary fibre (g)||1.65|