For nearly two centuries the onion growers in the southern Cevennes have kept, developed and improved the culture of the sweet onion.

Grown on terraces during the summer on granite and schist soils, the Cevenol sweet onion slowly ripens. It is juicy, crunchy and is noticeable for its lack of bite. They taste as good raw as cooked.

A speciality is sweet onion jam, which goes well with cold meats and pasta.

An "Appellation d'Origine Controlee" has been subscribed to the sweet onion : typical of this region.