Delices d'Annie

a great place to buy French gourmet products

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The onion, a multi-purpose vegetable

onions-delices-dannieBulbs from the onion have been used as a food source for millennia. This very versatile vegetable, originally from Asia, could be used in a number of ways. It could be baked, boiled, grilled, fried, or eaten raw. Onions could be chopped as well and used as an ingredient in various dishes. It is also a very common ingredient used by Delices D’Annie in some of its savory dishes recipes.

A vegetable used for millennia

The onion plant has been grown and used as a food source for at least 5000 years. It is believed that people from Mesopotamia were one of the first who cultivated and bred it for consumption. They also used it as seasoning and food ingredient back then. Its fame rapidly reached Egypt, Greece, and the Roman Empire. It is well known, as evidence shows, that Egyptians used onions at some of their burials.

Despite its eye irritating property due to the onion lacrimatory factor, its spicy and pungent taste, and its unpleasant smell when consumed raw, onions are widely used as an ingredient in various cuisine and recipes around the world. They are also available in several varieties: red, white, and shallot.

onion-for-weight-loss-delices-dannieFurthermore, onions have been valued for their medicinal qualities by many cultures around the world. Numerous compounds contained in onion bulbs are believed to have positive effects on human health. The essential oil in onions is an antiseptic, antifungal, antibacterial, and anticoagulant. When consumed raw, onions can help ward off colds and relieve coughs.

How to use onions in cuisines?


Onions are harvested once their leaves are dry and can be used as condiments to season or to enhance the flavors of a meal. They are perfect accompaniment to vegetable based recipes, meat, seafood, and salads. They are also often used to prepare soups and other more specific dishes like quiche. Nevertheless, onions can be harvested when the plant is mature and their leaves still green. In that case we are talking about green and young onions. You will easily find onion based recipes at Delices d’Annie through its online catalogue.


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A trout recipe with a Jurancon sauce by Delices d’Annie

Jurancon is a white wine that ideally accompanies freshwater fishes such as trout. When you have to cook something nice for a special occasion, just give Delices d’Annie’s delightful trout recipe with Jurancon sauce a try.

truite sauce jurançon


Information about Jurancon sauce


jurançonJurancon sauce is a variation of Bearnaise sauce (oil, egg yolk, shallots, tarragon and chervil). It often accompanies a hot dish of freshwater fish, shellfish, seafood, poultry, cold meats, vegetables or goat cheese, but it can also be served with savory salted appetizers.

It is worth recalling that the Bearnaise was created by a Parisian chef who was trying to make up a sauce he just failed by adding an egg yolk. He would have chosen the name of his sauce as a tribute to King Henri IV whose portrait was hanging on the restaurant’s wall.

Wine-based sauces are appreciated for their flavored taste. The secret to perfect sauces, according to the chefs, is adding the liquor at the last moment because the aroma tends to evaporate during cooking.


Delices d’Annie’s recipe for trout with Jurancon sauce


truiteIngredients (8 servings): 2 kg of trout, 240 g of butter, 1 liter of dry white Jurancon, 300 g of Paris mushrooms, 5 egg yolks, salt and pepper.

Preheat oven to 150 ° C. Scale and empty the fish, then remove fins and tail. Cut and remove the mushroom stems, then wash. Then slice the stems and put the tops aside.

In a baking dish, arrange the trout and season to taste with salt and pepper. Cut 200 g of butter into pieces and sprinkle on top of the fishes. Pour the wine and mushrooms then bake for 30 minutes: you must sprinkle the fish with cooking juice every 5 minutes.

After 30 minutes, remove the fishes and place them on a plate, but leave the oven on. Pour the cooking juices into a saucepan and let reduce by one third over the fire. Before putting the egg yolks into the sauce, mix them with a little lemon juice. Add the remaining 40 g of butter and mix. Place the mushroom tops on the trout, then cover with the sauce.


Put the dish back in the oven for 2 or 3 minutes and increase the temperature to broil. Serve your trout with Jurancon sauce as it comes out of the oven. If you lack time for home-made dishes, Delices d’Annie offers you a wide choice of prepared meals that will delight your guests.