The Roscoff oinion | Brittany tourism

Forget ordinary onions and make way for the inimitable Roscoff onion! Grown as naturally as possible in northern Finistère’s rich soils, its pretty pinkish hue, complex aromas and subtle flavour won’t fail to win you over. Raw or cooked, it’s a winner! And it’s no coincidence that it has a cult following among Michelin-starred chefs and everyday gourmets alike!

In the blink of an eye

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Roscoff - oignons de Roscoff
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Noémie Lefèvre

How did the Roscoff onion originate?

History has it that a Capuchin monk, Brother Cyril, brought the first seeds to Brittany in the 17th century. Onion growing really took off in Roscoff, largely due to local and visiting sailors. As they often set sail on seemingly endless voyages, the onion had two great virtues in their eyes: it kept well and was packed with vitamin C, which kept scurvy at bay.

How do you recognise a Roscoff onion?

By its Protected Designation of Origin’s (PDO) pink logo with the words “Oignon de Roscoff” surrounding a drawing of an onion. You can also identify it by its spherical shape, the slightly coppery pink colour of its outer layer and the pinkish edges of its white scales.

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Roscoff - Sacs d'oignons - Maison Quéméner
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Noémie Lefèvre

Why is the PDO a guarantee of excellence?

Along with the sweet Cévennes onion, the Roscoff onion is the only French onion to be awarded a Protected Designation of Origin (PDO), in recognition of its taste properties, storied history and the unique knowhow behind it. Rigorous specifications define a geographic area – 24 municipalities possessing terroir suited to the onion’s cultivation – and the extremely demanding conditions under which it’s produced. A real guarantee of origin, typicity and quality!

Where can I buy Roscoff onions?

The Roscoff onion’s reputation has spread far beyond Finisterian and Breton borders. An interactive map on the onion-de-roscoff.fr website shows you the retail outlets closest to where you live. Locally, the Roscoff onion is omnipresent in markets and is also sold on their farms by some twenty producers, some of whom have been awarded the organic label.

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Roscoff - Tresses d'oignons de Roscoff sur le marché
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Noémie Lefèvre

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Roscoff - Maison Quéméner
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Noémie Lefèvre

Who were the Johnnies?

In the mid-19th century, Bretons from Roscoff and its surroundings began crossing the English Channel every summer in order to sell their strings of onions in England. Nicknamed “Johnnies” by the British, they started out doing business on foot but switched to bicycles in the 1920s… Their handlebars were perfect for carrying the strings!

Roscoff Onion Festival

One of the highlights in Roscoff’s calendar? The annual Roscoff Onion Festival, which is held in the port over a weekend in late August. Tastings, braiding demonstrations, presentation of brotherhoods… The event is punctuated by a whole host of activities and is absolutely not to be missed.

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When are Roscoff onions harvested?

While tourists bask on the beaches, producers work non-stop: harvesting onions – bulbous plants from the liliaceae family – is in full swing in the month of August. Thanks to its remarkable capacity for natural preservation, the Roscoff onion is then available until the middle of spring.

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Roscoff - Tresses d'oignons de Roscoff
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Noémie Lefèvre

How do you cook Roscoff onions?

While it can be identified by its logo and colour, the Roscoff onion is also clearly recognisable due to its taste! And there are so many ways of preparing it. Raw, in order to liven up a salad for example, it reveals its crunchy, juicy texture, fruity aromas and subtle bite. Cooked, it becomes meltingly soft and develops a sweet flavour. Sliced, chopped and then pan-fried or roasted, it brings its finesse and character to sauces, savoury tarts, soups, stews and “turf” and “surf” recipes alike. Slightly caramelised, they’re also delicious as a topping for buckwheat galettes.

How do you preserve Roscoff onions?

Even without any chemical anti-germinative treatment, which is prohibited by the PDO’s specifications, Roscoff onions can be preserved for several months in a cool, dry, well-ventilated place.

Where can I find out about Roscoff onions?

At the Maison des Johnnies et de l’Oignon Roscoff, in Roscoff of course! Behind the walls of a little stone house, a permanent exhibition tells you all about the saga of the Johnnies and the local onion’s history.