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In French cuisine, any dish described as lyonnaise, or à la lyonnaise (literally, ‘in the style of Lyon’, a city and gastronomic centre situated in eastern central France) is cooked, and particularly fried, with onions. Probably the commonest dish so named is lyonnaise potatoes, apparently first introduced to the British by the proselytizing French chef Alexis Soyer in his Gastronomic Regenerator (1846).

Subjects: Cookery, Food, and Drink — Medicine and Health.

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