Will this recipe need a Time Machine? Our hosts Chefs Brian and Paul react to how French Onion Soup from 1651 differs from the beloved classic as we know it today.
00:00 – Intro
1:28 – Shoutouts & Gadgets
2:53 – 80s Gym Membership
5:17 – We Got Goodies!
8:05 – Lets Talk For A Second…
10:57 – 1651 French Onion Soup
32:17 – Loss Becomes New Album!
32:48 – Not So Current News
45:45 – Leave Them Wanting More
46:23 – Outro
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French Onion Soup from 1651
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26 Comments
I would be down for a longer podcast, i watch you guys when i work anyway, so a longer podcast is most welcome if you guys wanna do it. Would save me from rewatching so much of all the previous ones again and again haha
I want a Frenchy pop.
Yes we need more than an hour
I've got a small nitpick that will hopefully be constructive. Not sure who does the editing, but I've noticed that sometimes when you're talking about how a food looks on video, you'll cut to a full screen of one of you talking. It would help to leave a the visuals you're reacting to on screen in those moments. For example 18:00, when Brian says there are a lot of onions in the pot. Or at 20:00 where Brian says it looks a little like vomit. It would help if the image was on screen while he said that. If people don't have their eyes glued to the screen they'll need to rewind to check.
Probably something most won't think about, but might be subconsciously annoyed by, and it could add some polish to pay attention to stuff like that. You guys are doing a great job though.
You should really do a vid with Max
Yay! At last. Max is awesome. I have his book right next to Guga's.
A good episode for youg guys to react is when Max did one of WWII dishes, sh!t on a shingle
Unleash the Frenchie needs to be a t-shirt😂
Borshch is variation on onion soup, sure bro. Literally one common ingridient, and first mention about it was before onion soup. And no booze in borschch
WE WANT MOARRRR 😊😊
This recipe is why I don't like Max Miller. La Verrane's recipe says to brown the onions, not caramelize them. This is essentially a cream of onion soup, and was just starting to turn into French onion soup as we know it. I'd love to see Frenchy go through La Veranne, or any other historical cook book.
better late than never!!
I don't have a turntable for vinyl but I still buy CD's so I get the lossless version that I can put on my PC/phone an what not
We want more!!
we want more!
28:00 you were wrong frenchie 😳
While borscht is often made with cabbage, I don't think it originated as a cabbage soup (it's more associated with beets). The Russian soup I tend to see most firmly associated with cabbage is shchi, however I can't actually say if Frenchie is right or wrong with certainty as to which soup the French chefs jazzed up. He is 100% correct about French chefs sent to the Russian court being responsible for Russian imperial cuisine, one of the most famous of which is Beef Stroganov.
Hey, you invited us to fact check; I'm just obliging. Nicely of course.
React to chefs reacting to Paul’s French onion soup burger! Are they offended he transformed the classic French onion soup?
You should definitely react to more of his stuff. He does recipes from all the way back to the BC's. You should look at his Garum recipe.
Has Frenchie heard Sabaton yet?
<3
If Frenchi hates peas does that mean he wouldn't eat split pea soup
I cook in a reanactement kitchen and we often make this specific soup with fresh flatbread and its actually amazing. If you serve the soup imidietly you dont need to cook the milk for so long which reduces the curdles, so does using nice fresh milk. For people who dont care about historical tastes 12% cooking cream is a better choice.
if you guys can fill in the time, i'd 100% would love more than an hour
Got my 2 bottles of Gochujang today. Very tasty. Nice kick.
The thing that made Guinness not vegetarian/vegan friendly was the isinglass, made from fish eyes, and clarified the beer.
Also, Max is amazing. He does great videos on all sorts of things I'd have never expected to learn about.
texture is personal, I bet I will like the texture.