a clear broth, usually of beef
Origin of bouillonFrench ; from bouillir, boil
A clear thin broth made typically by simmering beef or chicken in water with seasonings.
Origin of bouillonFrench, from Old French, from boulir, to boil, from Latin bull&imacron;re, from bulla, bubble.
(countable and uncountable, plural bouillons)