bouillon

First attested 1656, from French bouillon, from the verb bouillir (“to boil”), from Old French boillir, from Latin bullīre, present active infinitive of bulliō (“I bubble, boil”), from bulla (“bubble”).

• (UK) IPA^(key): /ˈbuː.jɒn/, /ˈbuː.jɒ̃/
• (US) IPA^(key): /ˈbuː.jɑn/, /ˈbʊl.jɑn/, /ˈbʊl.jən/, /ˈbʊ.li.ən/, /ˈbɔɪ.jɑn/

bouillon (countable and uncountable, plural bouillons)

1. A clear seasoned broth made by simmering usually light meat, such as beef or chicken.
2. An excrescence on a horse's frush or frog.

• (type of broth): broth

• bullion (bulk gold or silver)

Borrowed from French bouillon.

• IPA^(key): /bu(l)ˈjɔn/

• Audio

  (file)

• Hyphenation: bouil‧lon
• Rhymes: -ɔn

bouillon m (plural bouillons, diminutive bouillonnetje n)

1. stock, broth (water in which meat (or other food) has been boiled)

   Synonym: vleesnat

2. (dated) bullion, fringe of gold or silver wire

   Synonym: cantille

• bouillonblokje

bouillir +‎ -on

• IPA^(key): /bu.jɔ̃/

• Audio

  (file)

bouillon m (plural bouillons)

1. broth (water in which food (meat or vegetable etc) has been boiled)
2. bubble rising from a boiling liquid
3. gulp of liquid which escapes forcefully
4. flesh rising on a fold
5. risen fold of cloth
6. unsold copies of a publication
7. simple restaurant, which originally served only bouillon

• boire le bouillon
• boire le bouillon d'onze heures
• bouilloire
• bouillon-blanc
• bouillonnement
• bouillonner
• bouillotte

• Nouveau Petit Larousse illustré. Dictionnaire encyclopédique. Paris, Librairie Larousse, 1952, 146th edition

• “bouillon” in le Trésor de la langue française informatisé (The Digitized Treasury of the French Language).

bouillon m

1. mud

• bouillounou (“muddy”)