French Onion Soup — Two Boozy Approaches to One Ancient Recipe | Sauced Ep. 7 скачать в хорошем качестве

French Onion Soup — Two Boozy Approaches to One Ancient Recipe | Sauced Ep. 7

Once called the "soup of drunkards," French onion soup was born in the shadow of Les Halles — Paris's legendary night market where butchers and aristocrats ate side by side at 3 AM. The twist? The original version had no booze at all. This week on Sauced, we're fixing that with a recipe — two versions, actually. One built on bourbon and dry French vermouth, the other on Cognac and Amontillado sherry. We break down the science of caramelization (why onions can't brown until they lose 89% of their water), debate Jacques Pépin's controversial 8-minute method vs. Thomas Keller's 3-hour approach, and learn how to make the perfect gratinée. The cocktail: The Gratinée — an Adonis riff built with Amontillado sherry, Dolin Rouge, a barspoon of XO Cognac, orange bitters, and fresh thyme. Stirred, strained into a Nick and Nora with a flamed orange peel. 🔥 SUBSCRIBE for new episodes every Thursday! 📝 Get the full recipe card and ad-free episodes: https://sauced.supercast.com 🔗 LINKS Premium subscription: https://sauced.supercast.com Website: https://saucedpodcast.com Instagram:   / sauced.pod   🎙️ HOSTS Tim McKirdy — @timmckirdy Sother Teague — @creativedrunk #FrenchOnionSoup #CookingWithBooze #CaramelizedOnions #TheGratinee #Sauced #FoodAndDrink #SoupRecipe