Roscoff Onions
Estimated Inventory, lb : 0
This item was last sold on : 01/07/26
Description/Taste
Roscoff onions vary in size, depending on growing conditions, but generally average 4 to 8 centimeters in diameter and have a round to oblate shape. The variety is harvested with no less than 5 centimeters of the dried stem still attached and is often sold in long braids. Roscoff onions are enveloped in thin, papery layers with a copper-pink tone. These layers are dry, brittle, shiny, and easily peeled away from the bulb. Underneath the light exterior, the flesh is comprised of rings and is firm, dense, and aqueous. Roscoff onions are known for their white flesh tinged with pink, which has a notably crunchy, juicy, and succulent consistency. The variety emits a fragrant, pungent, and subtly fruity aroma when opened. Roscoff onions are edible raw and have a mild, sweet, and piquant flavor. Cooking mellows the taste, developing a complex, fruity, and savory flavor.
Seasons/Availability
Roscoff onions are lifted from the soil in the summer in France, typically in July, and are dried using specific processes. The dried bulbs are featured in markets beginning in August and can be properly stored and sold through the end of April or early May. The variety’s peak season occurs in September through January.
Current Facts
Roscoff onions, botanically classified as Allium cepa, are a French variety belonging to the Amaryllidaceae family. The name Roscoff is derived from a commune within the Brittany region of France, which is the primary center of cultivation for the pink onion type. The variety is also known under other names, including Oignon de Roscoff, Oignon Rosé de Roscoff, and Pink Roscoff Onion. Roscoff onions are a famous, protected variety known worldwide for their sweet taste, fragrant aroma, and crunchy, juicy texture. The variety is traditionally harvested in the summer when the leaves begin falling over in the field and the bulbs are uprooted by machines. The bulbs are left in the field to pre-dry on the ground, and ten days later, they are collected by hand to be dried in a separate outdoor location. Once dry, Roscoff onions are cleaned and braided by hand into a long rope of onions that can be stored for extended periods. The hand braiding process is the key to the onion’s long shelf life, and the variety has been cultivated and prepared this way since the 17th century. Roscoff onions develop their signature pink coloring from the fertile soil mixed with seaweed and the region’s mild, coastal climate. Chefs and home cooks seek this variety each year as a premium culinary ingredient. Roscoff onions are versatile and can be eaten raw or cooked. The bulbs are ideal for savory preparations and contribute to a complex flavoring.
Nutritional Value
Roscoff onions are a source of fiber to aid digestion and minerals like manganese, copper, phosphorus, and iron. These minerals help the body support bone and teeth health, produce red blood cells, and build proteins for increased oxygen transport through the bloodstream. Roscoff onions also provide some vitamins B, C, and K to contribute to energy production, strengthen the immune system, and assist in faster wound healing. The above vitamins and minerals will appear in varying amounts, depending on the growing region. Roscoff onions also notably contain quercetin, a flavonoid with anti-inflammatory and antioxidant properties to protect the body’s overall health.
Applications
Roscoff onions have a sweet, subtly spicy taste suited for fresh and cooked preparations. The variety is popularly served raw as a condiment, chopped in salads, or minced into marinades and dressings. Roscoff onions are also used as a fresh topping over bowls, chilled sides, and burgers. In addition to raw preparations, Roscoff onions cook faster than other types and develop a milder, sweeter taste. The variety is simmered into chutneys or cooked in various soups, stews, and curries. Roscoff onions can be used in any recipe calling for onions and are commonly incorporated into French onion soup and classic quiches. Try caramelizing the onions for a ham tart or cooking them into stuffing, confit, and casseroles. The onions are also simmered into roasts or used as a base for savory gravies and sauces. Roscoff onions pair well with meats like beef, pork, and poultry, fruits including apples, oranges, apricots, and nectarines, and herbs such as basil, dill, and parsley. Whole, unwashed Roscoff onions will keep for several weeks to months when stored in a cool, dry, and dark location. Properly braided onions from Brittany can be hung and stored for up to ten months.
Ethnic/Cultural Info
Roscoff onions became well-known in Britain through the work of Onion Johnnies. Throughout the 19th century and into the mid-20th century, it was customary for men from the Roscoff commune in Brittany, France, to seasonally travel to Britain to sell Roscoff onions. This annual pilgrimage began with Henri Ollivier, a Brittany farmer, in 1828. It is said Ollivier either had to travel by road for three months to Paris or could sail to Plymouth, England, in a shorter period to sell his onions. Ollivier chose to sail to England and was so successful in selling his crop that he began making the journey each summer. More Brittany farmers followed suit, and several years later, organized groups from Brittany would sail from France across the English Channel to Britain, where they traveled to English, Welsh, and Scottish ports. By 1929, it is estimated that there were over 1,500 men who made the journey. It was customary for each salesman to attend a blessing ceremony at the Chapel of Saint Barbe in Roscoff for a safe passage on their travels, and the entire town would stand on the hillsides to wave them off. Once they arrived in Britain, the groups would travel on foot and by bicycle throughout towns carrying long braids of Roscoff onions. The name Onion Johnny was derived from the nickname given to the salesman in Britain, as many of the salesmen were named Jean, translating to John. These salesmen also sometimes traveled with their sons, which is where Little Johnny and later Johnnies were derived. Onion Johnnies wore matching black and white striped shirts, a typical design of Brittany sailors, and berets. They were easily recognizable when they arrived in town and would travel for 4 to 6 months until they sold their onion crop. Onion Johnnies were well-liked and received by British residents, contributing to the onion’s popularity throughout Britain.
Geography/History
Roscoff onions are native to France and were developed in the Roscoff commune of Brittany. Roscoff is a coastal area in northwestern France known for its mild, oceanic climate and fertile soil. In 1647, a Capuchin monk, Brother Cyril, returned from a pilgrimage in Lisbon, Portugal, and planted onion seeds he had acquired while away in the convent garden. The onion variety thrived in the Roscoff region’s mild terroir, producing sweet and slightly spicy pink bulbs. Brother Cyril later shared seeds of the variety with other growers throughout Roscoff, and the onions were commercially produced as a specialty crop. Sailors initially sought Roscoff onions as part of maritime trade, as Roscoff was a port town. The onions were high in vitamin C and helped ward off scurvy when stored aboard ships. Sailors began purchasing the onions, encouraging growers to expand crop sizes to meet rising demand. Later in the early 19th century, word spread throughout Roscoff of a local farmer, Henri Ollivier, who was selling his crop to households in Britain. Other Roscoff farmers, businessmen, and salesmen began making the trip across the English Channel, leading to the onion variety becoming an important economic crop for the Roscoff region. Over time, Roscoff onions struggled to maintain dominance as newer, modern cultivars were released to commercial markets. The Brittany commune eventually applied for an Appellation d'Origine Contrôlée, or a Controlled Designation of Origin, AOC, and was granted this certification in 2009, along with a Protected Designation of Origin, or PDO, in 2013. This PDO ensures that Roscoff onions can only be grown in twenty-four municipalities of the region, and the onions must be harvested and stored in specific ways to maintain quality and tradition. Today, Roscoff onions are only grown within this specified region and are protected by La Confrerie de l’Oignon de Roscoff, or the Brotherhood of Roscoff Onions. The onion variety is also annually celebrated through a festival in August within the Roscoff commune to remember the bulbs' historical impact on Roscoff and the Brittany region as a whole. When in season, Roscoff onions are sold directly through growers in Brittany, and the bulbs are also found at select specialty markets in France. They are also occasionally sold as a premium onion in England and other parts of Europe.
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