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PDO Cévennes sweet onion rings with French apricot ketchup

Name: PDO Cévennes sweet onion rings with French apricot ketchup
Cook time: 1 h
Yield: 4
Ingredients: 1. PDO Cévennes sweet onion rings; x 2.00 Cévennes Sweet Onion PDO; 150.00 g Self-rising flour; 180.00 g Sparkling Water; 1.00 tsp Salt; 250.00 ml Vegetable oil for fry; 2. Roussillon apricot ketchup; 500.00 g French Apricots; x 1.00 Cévennes Sweet Onion PDO; 2.00 cloves Drôme White Garlic PGI; 1.00 cm piece Ginger; 0.25 tsp Ground allspice; 2.00 Tbsp Tomato paste; Sugar; 0.25 tsp Chilli flakes (optional); 1.00 Tbsp Vallée des Baux-de-Provence Olive Oil PDO; Salt & Pepper

By Valentine Benoist, Editor

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.

Ingredients For

1. PDO Cévennes sweet onion rings
Cévennes Sweet Onion PDO

x 2 See the article
Self-rising flour 150 g
Sparkling Water 180 g
Salt 1 tsp
Vegetable oil for fry 250 ml
2. Roussillon apricot ketchup
French Apricots

500 g See the article
Cévennes Sweet Onion PDO

x 1 See the article
Drôme White Garlic PGI

2 cloves See the article
Ginger 1 cm piece
Ground allspice 0.25 tsp
Tomato paste 2 Tbsp
Sugar
Chilli flakes (optional) 0.25 tsp
Vallée des Baux-de-Provence Olive Oil PDO

1 Tbsp See the article
Salt & Pepper

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Preparation

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.