# French Onion Soup

Page: https://stenobird.com/podcast/sauced-7639132/french-onion-soup
Text version: https://stenobird.com/podcast/sauced-7639132/french-onion-soup.md
Podcast: [Sauced](https://stenobird.com/podcast/sauced-7639132)
Published: 2026-02-19T09:00:00+00:00
Episode link: https://www.saucedpodcast.com/episodes/french-onion-soup
Audio file: https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/6e7c8c6c-0272-429f-aec9-7f81847ce1c9.mp3
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JSON: https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/french-onion-soup
Duration seconds: 5254

## Resource

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 elbow to elbow at 3 AM. The original version? No booze at all. This week, we're changing that. We commit to two versions of the recipe — one built on bourbon and dry French vermouth, the other on Cognac and Amontillado sherry. Along the way, we debate Jacques Pépin's 8-minute caramelization, break down why the Maillard reaction can't start until onions lose their 89% water content, and argue over whether Paul Bocuse — the chef of the century — was right to call the Les Halles version an "imitation." The cocktail: The Gratinée — an Adonis riff with Amontillado sherry, Dolin Rouge, a barspoon of XO Cognac, and fresh thyme. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week’s partners: Asil Raicilla de la Sierra : https://pkgdgroup.com/#our_brands/ Underberg : https://underbergamerica.com/

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## Transcript

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