{"id":2315,"date":"2021-01-23T15:38:26","date_gmt":"2021-01-23T10:08:26","guid":{"rendered":"https:\/\/littlefrenchhouse.in\/restaurant\/?post_type=product&p=2315"},"modified":"2024-12-13T09:43:21","modified_gmt":"2024-12-13T04:13:21","slug":"crockpot-french-onion","status":"publish","type":"product","link":"https:\/\/littlefrenchhouse.in\/restaurant\/product\/crockpot-french-onion\/","title":{"rendered":"Crockpot French Onion"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

Traditionally, French soups are classified into two groups; clear soups & thick soups. The established French classifications of clear soups are boullion and consomme. Fresh ingredients are the basics to really tasty French soups. The modern version of this soup originates in Paris, France in the 18th Century, made from caramelized onions. It is often finished by being placed under a grill in a ramekin with croutons and comet melted on top. The crouton on the top is the reminiscent of ancient soups.<\/p>\n","protected":false},"featured_media":2772,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_cat":[170],"product_tag":[196],"yoast_head":"\nCrockpot French Onion - Little French House<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/littlefrenchhouse.in\/restaurant\/product\/crockpot-french-onion\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crockpot French Onion - Little French House\" \/>\n<meta property=\"og:description\" content=\"Traditionally, French soups are classified into two groups; clear soups & thick soups. The established French classifications of clear soups are boullion and consomme. Fresh ingredients are the basics to really tasty French soups. The modern version of this soup originates in Paris, France in the 18th Century, made from caramelized onions. It is often finished by being placed under a grill in a ramekin with croutons and comet melted on top. 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