Indispensable kitchen onion 'perfect' !

In 1647 Brother Cyril, a Capuchin monk, sowing the first seeds in the gardens of the convent on his return to Lisbon. At that time, the town of Roscoff is essentially related to maritime trade activity based on the export of salt from the South of Brittany and linen cloth made in the region. Vegetables grown in gardens, used only to refuel submarines.
Onions are an essential food because they help protect against scurvy, thanks to the rich in vitamin C.

Quickly noticed for its taste and its very long life, the culture of the onion of Roscoff is growing rapidly in the vicinity of the port.
In the 18th century, with the decline of the cloth trade, farmers turn to growing onions and other vegetables in Roscoff and surrounding towns.

In the 19th century, the reputation of Roscoff onion grows. In 1828, Henri Ollivier, a young peasant from Roscoff, the adventure of trying to sell his onions in England. He returned the empty holds and deep pockets. The phenomenon 'Johnny', begins. This is the nickname given by British farmers to Roscoff and the region is small Jean name of the companion of Robin Hood which in English means 'young jeans', not small. Sellers are for the most part of them very young. Increasing annually, the Johnnies go abroad at the end of July after forgiveness of Sainte Barbe to sell their onions door to door throughout the UK, walk first and then bike from the 1920's.
The job is difficult but fortunately profitable. The phenomenon reached its peak in 1920 with 9000 tons sold across the Channel by nearly 1,400 Johnnies.

The economic crisis of the 1930s, World War II, the devaluation of the pound and the English protectionism leading to the decline in sales across the Channel. However there is still a couple of Johnnies who perpetuate the tradition. They organize themselves to try to get an AOC.

Decree No. 2009-1268 of 19 October 2009 provides for the designation of origin 'Roscoff onion' and the publication of the specification will load below.

The North Finistère coast enjoys a mild temperate oceanic climate, with the ocean current of the Gulf Stream. Differences in day / night temperatures and winter / summer are low and regular rainfall throughout the year. The soils are deep and very fertile. All these conditions are very favorable for the cultivation of onion of Roscoff.

To ensure long natural conservation and intensity of the flavor of onions, the producers are wrenching their crops soon after dark foliage. A pre-drying is carried out in the field. The onion is then quickly picked up to be stored indoors in a dry and ventilated environment.
The Roscoff onion is very fragile. After drying, each onion is manually sorted and packaged to preserve its quality and enhance its guaranteed weaving typical onion and deburring action is to remove the roots to ensure conservation of the natural product until in the spring.

His skin is pink to copper external and internal scales have a pink border. Therefore, it is also called pink onion of Roscoff.

Vintage, smell is fruity, its texture is crisp and very juicy; aromas are intense and complex. Its sweet and slightly spicy taste allows its use in salads.

Cooked onion loses its strength but develops its sweet and fruity taste. The texture becomes creamy.
It is an ingredient of choice and quickly becomes indispensable for making soups, sauces, stews or fried. It cooks very quickly and allows for easy cooking.

The onion of Roscoff has many therapeutic qualities :

Eaten raw, it is antiseptic.
It participates in the fight against cardiovascular and respiratory disorders with quercetin or quercetol.
Anti-oxidants and anti-inflammatory effects of quercetol have been proven in vivo. It also helps against osteoporosis and diabetes.

Thanks to the site of Roscoff onions !