The Roscoff Onion

The Roscoff onion is pink or copper in colour. It gets its name from the demarcated area in which it has been grown since the 17th century. The Roscoff onion enjoyed an international reputation during the 19th century, thanks to the “Johnnies”, inhabitants of Roscoff and the surrounding area who crossed the Channel to sell their commodities.
Close proximity to the sea and the mild oceanic temperate climate of the northern Finistère coast create optimal climatic conditions for cultivating this particular onion.

As a vegetable or a condiment, raw or cooked - the choice is yours!

• Consumed raw, it is crunchy and very juicy and goes well in salads.
• When cooked it becomes milder and fruitier. It is smooth and tasty in soups, fried or cooked in sauces to serve with meat and fish

Thanks to its unique flavour, its conservation properties and the know-how of producers, the Roscoff onion was awarded PDO status in 2013.