PDO Cévennes sweet onion rings with French apricot ketchup
Our cheeky French take on this street food staple. The PDO Cévennes sweet onions bring a unique soft taste to the rings. Dipped into the French apricot ketchup, they reach a whole new level of summer deliciousness.
Fruits & VegetablesPDO Cévennes sweet onionx 2 •See the article
- 150 g
- 180 g
- 1 tsp
- 250 ml
Fruits & VegetablesFrench Apricots500 g •See the article
Fruits & VegetablesPDO Cévennes sweet onionx 1 •See the article
Fruits & VegetablesDrôme white garlic PGI2 cloves •See the article
- 1 cm piece
- 0.25 tsp
- 2 Tbsp
- 0.25 tsp
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil1 Tbsp •See the article
Make the batter by mixing the flour, sparkling water and salt.
Peel and slice the onions in rings about 5 mm thick and separate them;
In a pan on high heat, heat the oil. Dip the onion rings in the batter, then fry in the oil for about 2 minutes on each side, until lightly golden.
Let them rest quickly on kitchen roll to absorb the excess oil, then serve piping hot with a generous helping of apricot ketchup!
Tip : To know when the oil reaches the right frying temperature, drop some batter in it: if it bubbles, it’s ready!
Roussillon apricot ketchup
In a saucepan on medium heat, cook the onion in olive oil until soft and lightly coloured. Then add the garlic, ginger, and spices and cook for 3 minutes.
Add the sliced apricots, tomato paste, 2 tbsp of sugar, cider, a pinch of salt and black pepper. Stir and cook for 10 minutes, then adjust the seasoning and simmer for about 20 minutes, until thickened and shiny.