Cebola Garrafal

Country: Portugal

North Region: Sousa and Tâmega Valley.

Ader-Sousa (https://adersousa.pt/) is the association in charge of maintaining the traditional onion ‘Garrafal’ in the National Variety Catalog (CNV). ‘Garrafal’ landrace originated the Vale do Sousa onion which is produced from an herbaceous plant with a waxy leaf and fasciculated root. This onion landrace has an elongated (broad elliptical) shape, the bulb is large and of medium diameter. The dominant color of the dried bulb scales is brownish to roasted yellow. The intensity of the dominant color of fresh scales is clear. It is sown in the winter, the ‘onion’ is then transplanted to the field in March–April and, is harvested in August–September, aiming at its sale at the fair of S. Bartolomeu and N. Senhora das Vitórias.

It is widely used in the local cuisine, where it goes with various typical dishes and deeply associated to this territory. It is still traditionally consumed at local events as fresh, peeled, cut into four pieces, soaked in the region's red ‘green wine’ and seasoned with a pinch of salt and a little olive oil.

Reports note that its local marketing was already happening in the XVIII century, in the ‘Vale do Sousa’ region. At the end of August, in Penafiel, an onion fair is held; its patron is S. Bartolomeu, who in the night of 23 to 24 releases the devil. (…) (Source: Penafiel One Hundred Years ago I -1890-1894). Also in Felgueiras, an onion fair is held, deeply related and dedicated to our Lady of Victories, dated from 1924’.