“Pleasures of the Season” is a series of posts which appear from time to time. They focus on something special that occurs only seasonally, often fleeting, and something we anticipate. The posts are sometimes food related, sometimes not, but highlight moments of what I’ve learned about living with the seasons since moving to Southern France.
Not cultivated to be stored long, these sweet onions look like Spanish red onions but without the bite. They are often served raw and, so mild always prepared with tear-free eyes. Named for the city of their origins in Southern France, Toulouge onions add a complexity to dishes that ordinary yellow onions don’t. The one hundred plus planted in the garden are quickly disappearing; we pick and cook as needed. Now their growing season is over, the remaining are left to dry so they might make it to November, but I’m having my doubts. They are crucial to a successful ratatouille, a Mediterranean dish consisting of four ingredients in equal parts - sweet onions, tomatoes, eggplant, and zucchini. Christophe proudly whips it up by the pot full, but it disappears as quickly as it is made.
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