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Red onion & Fig confit
Red onion & Fig confit content is 90g
First, The perfect accompaniment to foie gras. A very simple yet incredibly effective confit. Together, the onion makes the fig! A little treat with notes of purple basil.
Indeed, This confit is a sublime, uncomplicated accompaniment to foie gras. Slow-cooked red onions and ripe figs meld into a glossy, richly flavored confit. The onions add savory depth and caramelized complexity while figs bring natural sweetness and a subtle jammy texture. The result is a refined, versatile condiment that enhances rich dishes with balanced sweetness and gentle acidity.
Serving suggestions:
- Spoon alongside chilled or seared foie gras on toasted brioche
- Pair with soft cheeses, aged pâtés, or charcuterie
- Use as a glaze for roasted pork, duck, or game
- Layer on crostini with goat cheese or blue cheese for an elegant canapé
Why this confit is a must try:
- Crafted for foie gras pairings: sweet, bright, perfectly balanced
- Simple recipe that delivers gourmet results
- great with cheeses, meats, and appetizers
Ingredients: Red onion (58%), white onion, dried fig (6%), olive oil, rapeseed oil, lemon juice, basil (1%), salt, pepper.
Nutritional Facts:
Energy: 405 kJ / 97 kcal
Fat: 5.9 g
Saturates: 0.9 g
Carbohydrate: 9.7 g
Sugars: 7 g
Protein: 1.5 g
Salt: 1.1 g
Keep below 4°C after opening and consume within 3 days.
About Rue Traversette
It all began in 2005 at 25 rue de la Traversette in Saint-Pons-de-Mauchiens, a small village located between Béziers and Montpellier. Stéphane Strobl was then selling corks to winemakers. Candied lemons brought back from Morocco gave him a burning desire to switch from packaging to vegetables.
He created his first recipe, a personal version enhanced with a touch of local aromatic herbs. The entire RueTRAVERSETTE “style” is there: “taste, ideas, good humor.”
The reactions of the first tasters encouraged him to take the plunge. He went to the Lozère Centre for Professional Training and Agricultural Development to learn all the basics in order to create his production laboratory naturally dedicated to plants.
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