1. Plural of bouillon; a clear broth made by simmering meat, bones, or vegetables in water.
Usage: Commonly used in cooking and culinary contexts; Often served as a light soup or used as a base for other dishes
2. Plural of bouillon; small cubes or granules of concentrated broth used to flavor dishes.
Usage: Refers to bouillon cubes or instant bouillon products

Examples

• The chef prepared several bouillons as bases for the evening's soups.
• She dissolved two chicken bouillons in hot water to make a quick broth.
• The restaurant's kitchen always keeps beef and vegetable bouillons on hand.
• Bouillons are convenient ingredients for home cooks who need instant flavor.
• The recipe called for two cups of beef bouillon simmered with vegetables.
• Different types of bouillons—chicken, beef, and vegetable—lined the pantry shelf.