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The Onion – Allium cepa – from the Alliaceae family is cultivated as a vegetable or condiment. It is consumed for its bulb and sometimes for its hollow stem. The outer skin can have different colours, such as red, yellow, white, pink, or copper, like the Pale Red Onion of Niort. Consumed raw or cooked, it becomes more digestible and its taste becomes sweeter. Rich in sulphur compounds, it is generous in vitamins C, B, and minerals. This vegetable can be stored for several months and can be consumed all year round in soups, quiches, confits, etc. The Onion is sensitive to clay soils, excessive moisture, and fresh manure.


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