The sweet onion of Cévennes is characterized by a melt-in-the-mouth texture and a sweet taste. It is enjoyed either raw or cooked and, being low in calories and rich in vitamin C as well as numerous minerals with antioxidant properties, is very good for health.
Growing this variety of sweet onion is perfectly adapted to the physical characteristics of the Cévennes area of France, which has sandy, acid, well-draining soils, and a dry, hot climate with lots of sun.
The sweet onion of Cévennes is the first onion to receive protected designation of origin status in Europe, which it was awarded in Oct. 2003 in recognition of the traditional savoir-faire of it producers, which has been perfected over the ages. The producers of these onion use small farms on hillside terraces irrigated by canals. A subsistence crop, this variety of onion distinguishes itself by it sweetness and ease of preservation.
The onion terraces of this area of France were first mentioned as early as 1409 and then regularly thereafter in the agriculture recordkeeping of France. Documents dating back to the 1800s also note its presence in large nearby markets, evoking the high quality and sweetness.