Home > Blossary: French Cuisine
A blossary of French cuisine.

Category: Food

20 Terms

Created by: Silentchapel

Number of Blossarys: 95

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French onion soup is a type of soup usually based on meat stock, and often served gratinéed with croutons and cheese on top. Although ancient in origin, the dish underwent a resurgence of popularity in the 1960s in the United States due to a greater interest in French cuisine. French onion soup is usually a plate that is served as a starter. Generally, recipes specify that the onions should be cooked slowly, becoming caramelized.

Domain: Culinary arts; Category: Cooking

Francouzská cibulačka je druh polévky obvykle založena na masový vývar a gratinéed často podávaná s krutony a sýrem. Přestože starobylého původu, jídlo prošlo oživení popularity v šedesátých letech ve Spojených státech kvůli větší zájem o francouzskou kuchyni. Francouzská cibulačka je obvykle deska, která se podává jako předkrm. Recepty obecně, určit, že cibule by mělo být vařené pomalu stává karamelu.

Domain: Culinary arts; Category: Cooking

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