These confits are cooked under vacuum, at a low temperature to preserve the organoleptic characteristics, textures, tastes, and flavours. They are cooked in brown sugar, with spices, wine or vinegar, and aromatics.
Favols thus offers the great classics (confit of onions and shallots) and encourages discovery with new recipes (Apricot gingerbread-style). Confits can accompany meat and fish, foie gras or cheeses, seasonal vegetables, salads or raw vegetables, and can be used to brighten up a tart base or a stuffing, or even spread on toast as an aperitif!
Net Weight 220g
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Onion 220g: 52% onion, cane sugar, white wine, red wine vinegar, salt, black pepper, gelling agent: fruit pectin
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Onion 220g: Average nutritional values per 100g: Energy: 224kcal/950kJ; Fat: 0.2g; of which saturated fat: <0.1g; Carbohydrate: 53,2g; of which sugars: 51.1g; Fibres: 2.5g; Proteins: 1.1g; Salt: 2.11g