PDO Cévennes sweet onion rings with French apricot ketchup

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;

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. 

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