{"podcast":{"title":"Sauced","slug":"sauced-7639132","podcast_index_feed_id":7639132,"rss_url":"https://feeds.captivate.fm/sauced/","website_url":"https://sauced.supercast.com","image_url":"https://artwork.captivate.fm/6163830e-4606-47e6-81c7-091ccae67216/Sauced-Show-Art.png","author":"The Coaster","episode_count":31,"summary":"What happens when two former chefs — now leading voices in the drinks world — turn the mic on their favorite topic: cooking with booze and drinking with food? That’s Sauced, a new weekly podcast from Tim McKirdy and Sother Teague. Each week, Tim and Sother unpack a single dish: its history, the techniques that make it sing, and the drinks that belong alongside it. From Beef Bourguignon to Crêpes Suzette, we're exploring the classics — and the booze that gives them their identity. Tim is a drinks writer, editor, and podcaster who's spent years covering cocktails, wine, and spirits. Sother is one of New York's most respected bartenders and the author of I'm Just Here for the Drinks. Together, they bring chef instincts, drinks expertise, and the kind of meaty conversation you'd want to partake in over a great meal. New episodes every Thursday. Premium subscribers get bonus content, recipe cards, and early access to live events at https://sauced.supercast.com.","last_synced_at":"2026-07-23T18:19:19.555330+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132"},"episode":{"title":"French Onion Soup","slug":"french-onion-soup","published_at":"2026-02-19T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/french-onion-soup","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://www.saucedpodcast.com/episodes/french-onion-soup","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/6e7c8c6c-0272-429f-aec9-7f81847ce1c9.mp3","summary":"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/","meta_description":"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 aristocr…","key_points":[],"chapters":[],"topics":[],"duration_seconds":5254,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/french-onion-soup/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/french-onion-soup.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}