French onion soup

enjoyed playing happily together and spending the days with our stay-at-home mom who promptly enrolled in adult education language classes. Mother adored the Romance Languages; the languages that originated from the speech of the Romans; Italian, French, and Spanish among them. Before he left for work each morning, our overly attentive father lovingly

INTRODUCTION I have chosen onion as topic for my research on culinary products. I have chosen this TOPIC because this is the basic ingredients from where many warm dish start, so I think it is good start. So, I want to learn more about onion. it is presumed that our ancestors discovered and started eating wild onions very early long before farming or even before writting was invented, so in my research I didn’t find exact time it comes in lime light, This humble vegetable was key food in the prehistoric

In the small town of Vinita, Oklahoma is located a family owned restaurant called Clanton’s Café. It’s located on the historical Route 66 that runs straight through Vinita. The restaurant has been featured on television and many magazines. Clanton’s Café has been featured on the hit television show “Diners Drive-ins and Dives”. It has also been featured in Gourmet Magazine and Southern Living Magazine. It’s a popular restaurant among the locals and tourists passing through Vinita. People might wonder

Today the dinner here was very strange. It was french toast with a side of french fries. French onion soup was optional, but only Sticky ate that. We weren't upset with the dinner because it was served in a surprisingly cozy place where I actually felt comfortable. In the beginning of this crazy adventure, at this school, I was looking for a place where I would finally feel at home and I finally do. We had a nice conversation about the top 10 ways that humanity will end but it wasn't as dark of

is no other feeling than realizing you had forgotten one of the most important things need for your adventures. It was a clear sunny day from the look of outside my window. I was relaxing with my seat reclined back, enjoying a nice bowl of french onion soup that was brought to me by the flight attendant. I felt tapping on my left shoulder. My brother Sam looked straight down at me with his smug face and it seemed like he knew something I didn’t. “ Where’s your Snow scope lens?” he asked with

their regions. It includes a wide variety of foods ranging from chelow kabab (barg, koobideh, joojeh, shishleek, soltani, chenjeh), khoresht (stew that is served with white Basmati or Persian rice: ghormeh sabzi, gheimeh, and others), aash (a thick soup), kookoo (meat and/or vegetable pies), polow (white rice alone or with addition of meat and/or vegetables and herbs, including loobia polow, albaloo polow, zereshk polow, and others), and a diverse variety of salads, pastries, and drinks specific to

History of Cajun Cuisine Cajun cuisine is a fusion of food from different regions with very rich histories, such as France, Canada, and the southern U.S. It was originated by peasants of French ancestry. These immigrants settled in the "Acadian" region of the Bay of Fundy in Nova Scotia from 1604 to 1654. By 1755, the population of these settlers had grown to about 15,000. They survived on cereal crops such as wheat, barley and oats, and garden vegetables including field peas, cabbage, and turnips

university students who play mainly guitar, sing serenades, and wear traditional clothing. The name comes from French, roi de Thunes, meaning "king of Tunis", a name used by the 'kings' of vagabonds. The tradition of La Tuna originated in the 13th century, when poor students, sopapistas, would walk through the town, entertaining people by singing and playing the guitar, in return for some soup or coins to help pay for tuition. The costume of a tuno, an individual member of a Tuna, has many different

flavor, moisture, aromas, and visual appeals to a finished dish. Today there are many different compound or small sauces that can be seen worldwide, however these small sauces are linked to and are derived from the five classified mother sauces. Two French chefs that contributed to the creation of these fundamental sauces are,

Sometimes she’d come to my regional finals. During the season, Sunday was soup day- she’d make it while we were with dad, zipping up and down the sidelines, and heated it up in that well-scrubbed, large silver pot when we came in from soccer. Some days it was kind of a proper soup, a bit like those Penelope had in her mansion near town, from a real recipe- cream of mushroom, minestrone, or French onion. Never cream of chicken though… the place up in town was quite pricey. Other times it’d