different between onion vs duxelles
onion
English
Alternative forms
- onyon (obsolete)
Etymology
From Middle English onyon, union, oinyon, borrowed from Anglo-Norman union et al. and Old French oignon, from Latin ?ni?nem, accusative of ?ni? (“onion, large pearl”), which had also been borrowed into Old English as ynne, ynnel?ac (“onion”) (> Middle English hynne-leac, henne-leac). Also displaced Middle English knelek (“onion”) and the inherited term ramsons.
Pronunciation
- IPA(key): /??nj?n/
- (Canada) IPA(key): /???j?n/
- Rhymes: -?nj?n
Noun
onion (plural onions)
- A monocotyledonous plant (Allium cepa), allied to garlic, used as vegetable and spice.
- The bulb of such a plant.
- 1962 (quoting 1381 text), Hans Kurath & Sherman M. Kuhn, eds., Middle English Dictionary, Ann Arbor, Mich.: University of Michigan Press, ISBN 978-0-472-01044-8, page 1242:
- dorr??, d?r? adj. & n. […] cook. glazed with a yellow substance; pome(s ~, sopes ~. […] 1381 Pegge Cook. Recipes p. 114: For to make Soupys dorry. Nym onyons […] Nym wyn […] toste wyte bred and do yt in dischis, and god Almande mylk.
- 1962 (quoting 1381 text), Hans Kurath & Sherman M. Kuhn, eds., Middle English Dictionary, Ann Arbor, Mich.: University of Michigan Press, ISBN 978-0-472-01044-8, page 1242:
- (uncountable) The genus as a whole.
- (obsolete baseball slang) A ball.
- (colloquial, chiefly archaic) A person from Bermuda or of Bermudian descent.
Synonyms
- (vegetable): violet (UK dialect)
Derived terms
Translations
See also
- chive
- scallion
- shallot
Welsh
Noun
onion m (singulative onionyn)
- Alternative form of wynwyn (“onion”)
Mutation
References
- R. J. Thomas, G. A. Bevan, P. J. Donovan, A. Hawke et al., editors (1950–present) , “wynwyn, wnion, winion, winiwn, &c.”, in Geiriadur Prifysgol Cymru Online (in Welsh), University of Wales Centre for Advanced Welsh & Celtic Studies
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duxelles
English
Etymology
French d' + Uxelles; the dish is said to have been named for Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.
Noun
duxelles (plural duxelles)
- (cooking) A finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and reduced to a paste, used in stuffings and sauces (as in beef Wellington) or as a garnish.
duxelles From the web:
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