![PDO Cévennes sweet onion rings with French apricot ketchup](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2022-08/TasteFranceMagazine_onion-rings-apricot-ketchup_12ok.jpg?itok=HatX4G_v)
PDO Cévennes sweet onion rings with French apricot ketchup
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.
Ingredientes Para
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150 g
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180 g
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1 tsp
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250 ml
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1 cm piece
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0.25 tsp
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2 Tbsp
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0.25 tsp
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Preparación
1
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;
![](/sites/tastefrance.com/files/2022-08/TasteFranceMagazine_onion-rings-apricot-ketchup_9ok.jpg)
© ©Jaja Food Studio
2
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!
3
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.
![](/sites/tastefrance.com/files/2022-08/TasteFranceMagazine_onion-rings-apricot-ketchup_6ok.jpg)
© ©Jaja Food Studio
4
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.
![](/sites/tastefrance.com/files/2022-08/TasteFranceMagazine_onion-rings-apricot-ketchup_7ok.jpg)
© ©Jaja Food Studio
5
Blend until smooth, let cool to room temperature then refrigerate for up to one month.
![](/sites/tastefrance.com/files/2022-08/TasteFranceMagazine_onion-rings-apricot-ketchup_8ok.jpg)
© ©Jaja Food Studio
Colaborador
![Valentine Benoist](/sites/tastefrance.com/files/styles/max_325x325/public/2023-07/Valentine_Benoist.jpg.webp?itok=NKqC4vm-)
Editor