Ognasse: "Ognasse" is a patois term used in the Landes (south-west of France), designating the second regrowth of the red onion.
Also called “cébars” in the Pyrenees, ognasses are cooked in an omelette or in a salad.
Si les ognasses sont assez gros, on peut les manger grillés en les posant entiers sur un gril. On les déguste en ôtant les premières feuilles brûlées, accompagnés d'une sauce mayonnaise ou d'une sauce romesco à l’instar des calçots catalans....
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