what is the difference between french onion soup and english onion soup?
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Both tend to have garlic. Beef broth (or stock) is the preferred choice for French; English allows for any type of broth. French has sherry or wine; English has Worcestershire sauce. Thyme is the go-to herb for French; English likes sage.
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French and English are just two of many varieties of this popular plant. You'll also see Spanish lavender, which like French lavender has a softer scent and is used more for landscaping than for producing the scented oil. ... French and English lavender varieties are both great plants, but they are not the same.
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"Haricot" means bean and "vert" means green in French. There is more difference between French green beans and typical American green beans than an unfamiliar term. Haricots verts are longer and thinner than American green bean varieties and tend to be more tender and have a more robust flavor.
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What is the difference between clear soup and thick soup? ... A clear soup is a clear fat free stock to which vegetables, meat, and/or fish is added. A thick soup is either a puree, a cream or a veloute. Purees are soups that are made with potatoes, lentils, bread or rice as a source of starch.
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While Canadian bacon is cut from the loin on the back of the pig and American-style comes from the pork belly/side of the pig, English bacon is a combination of the two. English rashers are cut from the loin of the pig but retain a lot of that luscious fat from the pork belly and fat cap.
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Scallions and green onions are literally the same thing. Spring onions, on the other hand, are a different thing. The bulb of a spring onion is much larger, compared to the small, not-so-bulbous scallion.
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However, leeks vs. chives are very different greens with different flavors, benefits, and uses. There are recipes in which one should be used instead of the other one. Ultimately, while leeks are a vegetable, chives are an herb with a similar flavor to scallion and garlic.
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British-style “French mustard” would also be classed as a “moutarde douce” - a term used for certain sweeter, milder mustards in France. Dijon is a dark yellow, with a milder taste than English mustard, but still with more bite and a more classic mustard taste than the sweetish, savoury, “French mustard”.
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Coriander is almost sweet whereas onions are spicy. Onion is a vegetable whereas coriander is a herb. Both onion and coriander are used in cooking. Both have the ability to change the smell of the food but onions can change the taste in addition.
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The most significant difference is between green onions, and other onions. As you probably know, green onions are the stalks that grow from the bulbs of regular onions. They have a grassy, vegetal flavor with a hint of pungency, but do not taste anything like the bulbs.
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Basically, chowder is a thicker kind of soup as it is cream-based while soup, in general, is usually made much thinner and has broth. ... Chowder is thick because it has been enriched with flour and salt pork fat whose combination gives it its creamy texture.
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The main difference between Broth and Soup is that the Broth is a liquid food preparation and Soup is a primarily liquid food. Broth is a savory liquid made of water in which bones, meat, or vegetables have been simmered.
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Bisque is a particular type of soup that is smooth and creamy. It is a seasoned soup and has French origin. ... Moreover if we compare a bisque to soups that have cream added (be it a cream soup or any other soup with cream), the difference is that in a bisque, the cream is added earlier in the cooking process.
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Scallions and green onions are the same exact thing—the only difference is how they're labeled in the produce section. ... Scallions are young onions that are related to garlic, leeks, shallots, and chives. They have the sharp, aromatic flavor of regular onions, but are slightly milder.
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The critical difference is the material the pot is made of, and especially the base of the pot. (A Dutch oven is heavy and used for long braises in the oven. We'll cover those on another day.) A soup pot must have a heavier base that heats evenly so a thicker soup (think peas or squash) or stews won't burn as easily.
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Onion soups have been popular at least as far back as Roman times. ... The modern version of this soup originates in Paris, France in the 18th century, made from beef broth, and caramelized onions.
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Chives, also in the onion family, are used as herbs. They have long, hollow green stems that are usually eaten fresh. While they do have a somewhat onion-y taste, chives are much less pungent than onions and even milder than scallions. ... For instance, you'll often find chives on baked potatoes, omelets, and soups.