A bouillon is a Haitian soup traditionally cooked on Sunday. It is made with meat cuts, potatoes, sliced plantains, celery, and much more in a mildly thick sauce (the soup).
Soups of the old classical kitchen were in fact complete dishes in themselves and contained, apart from the liquid content and its vegetable garnish, a wide variety of meat, poultry, game and fish.
Soupe a l'oignon, a large bowl of it bubbling under a brown crust of cheese, is practically a meal in itself.
This turns onion soup into a hearty main course...You may prepare all the elements for this ahead of time, but once the soup is assembled in its casserole, you should proceed with the recipe or the bread may sink to the bottom of the dish.
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