Onion confit with Espelette pepper PDO cooked in a copper cauldron.
A recipe produced by the master craftsman of Confitures de Haute Soule.
This onion confit goes well with cold meats, foie gras, and soft cheeses with a bloomy rind.
For hot dishes, this confit enhances the taste and flavour of pork, game and vegetables.
Chef Philippe likes to use it in the preparation of vegetable tagines for its tangy side.
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