L'Oignon Doux des Cévennes


L'Oignon Doux des Cévennes

  • oignons doux des Cévennes
  • Cévennes-terrasses d'oignons
  • Arrachage de l'oignon doux des Cévennes
  • Oignon doux des Cévennes
  • oignons doux-marché

The cultivation of sweet onions from the Cévennes has been intimately linked to the history of this country for nearly two centuries.

The sweet onion of the Cévennes is cultivated in a limited area of the Cévennes and benefits from a controlled designation of origin and a protected designation of origin.
It is inseparable from the terraced landscapes that characterize the southern Cévennes, hot and dry summers, abundant water that irrigates each plot.
This persistence testifies to the activity of the men, attentive to go up the walls of dry stones, to collect streams, to maintain the quality of this traditional production.
Here, then, the sweet onion of the Cévennes was born, benefiting from the advantages specific to a region and from the know-how of its farmers.

Surprisingly raw sweetness, tasty cooked, easy to keep even several months after harvesting, the sweet onion of the Cévennes has gradually won over: generations of Cévenols first, then consumers of the Languedoc plain and, more recently, , all those who in France or elsewhere have tasted it.

Today, in fact, the farmers of the Cévennes gardoises have developed and modernized this traditional production. They created a cooperative, a quick and reliable packaging and marketing tool.
They can thus respond as quickly as possible to all the expectations of the closest to the most distant customers, from the smallest to the most important. This work was rewarded in 2003 by obtaining an Appellation d'Origine Contrôlée.

So the story of the sweet onion continues and people demonstrate their ability to adapt while remaining faithful to their past. Soft and pearly, the sweet Cévennes onion is recognizable from the start by its satin appearance.
Then it is distinguished by its very tender texture, its delicacy of taste which make it a "top-of-the-range" onion, delicious both raw and cooked, in salad or as a glaze. Strict maintenance of the variety by selecting plants and seeds guarantees it all its qualities from the start.They are then preserved at the different stages of a crop that has remained on plots.

From May to September, the sweet onion of the Cévennes finds on these terraced surfaces all the elements necessary for its growth: a dry and sunny climate, an acidic and sandy soil, regular water supplies.


30120 LE VIGAN


  • french