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One great thing about vegetables in France is that they are never overcooked and thus retain their color, flavor, and texture.  Another great thing is cooking them with sauteed onions, which makes anything taste good and is a culinary trick that evidently originated in Lyons.  Lyons is a famous gastronomic city, and I like to think that it made its reputation by the expedient of adding browned onions to everything.  Cooks have done a lot worse!

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