PDO Cévennes sweet onion rings with French apricot ketchup
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Average: 4.3 (3 votes)

PDO Cévennes sweet onion rings with French apricot ketchup

By Valentine Benoist, Editor

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.

Ingredients For

  • Cévennes sweet onion
    Cévennes Sweet Onion PDO
  • 150 g
  • 180 g
  • 1 tsp
  • 250 ml
  • Apricots
    French Apricots
  • Cévennes sweet onion
    Cévennes Sweet Onion PDO
  • White Garlic
    Drôme White Garlic PGI
  • 1 cm piece
  • 0.25 tsp
  • 2 Tbsp
  • 0.25 tsp
  • Olive oil and blue background
    Vallée des Baux-de-Provence Olive Oil PDO



Onion rings 

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;

© ©Jaja Food Studio


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. 

© ©Jaja Food Studio


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. 

© ©Jaja Food Studio


Blend until smooth, let cool to room temperature then refrigerate for up to one month. 

© ©Jaja Food Studio

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