Podcasts about French onion soup

We first heard from Insatiable restaurant's Owner, Denise Gesek.  Denise's passion for the culinary industry began while spending time in the kitchen with her grandparents making gnocchi and other Italian dishes from scratch.  Never losing her love of cooking, Denise attended Johnson & Wales and continued her outstanding career by working at prestigious restaurants across the United States, even meeting one of her childhood idols along the way.  Today, Chef Denise offers her a menu which highlights European and American classics with her twist on them!  https://www.insatiablephilly.com1200 S. 21st Street, Philadelphia, PA 10146P: 267-319-8932Lauren Covas is a Food Network celebrity chef who has brought her Portuguese background and their cuisines to the pages of her new cookbook, "Little Portugal: Bold and Flavorful Portuguese Cooking from My New Jersey Kitchen."  Growing up on a farm Chef Covas learned how to prepare everything by hand, including making foods like Salted Cod and hand-making sausages from scratch.  Inside her new cookbook she shares the recipes that she loves, along with cooking tips as a classically-trained Chef. When you pick up Little Portugal, you'll not only enrich your life with the meals you're about to create...you'll also enjoy the stories about them. And if you're looking to have your next party catered, Chef Lauren Covas provides a one-stop opportunity to host your next gathering or party--from anything you need to set up to the menu, she can provide it all!To pre-order her book online (to be released this July) find it on her website, Amazon, or at Barnes & Nobles.https://www.cheflaurencovas.comE: Info@chefcovascateringP: 732-673-4070Evan Blum is a lover of the beer scene and Co-Founded the online platform (and now an events company) BrewedAt.  BrewedAt highlights breweries around the Philadelphia region, offering a youthful take and in-depth look on America's favorite past-time...hanging out & grabbing a beer.  Blum and his fellow Co-Founder, Cole Decker, created the digital and social media company along with interviewing local brewery owners on a streamable platform under the name The BrewedAt Podcast.  Today, Blum joined our host on Food Farms And Chefs Radio Show to talk about their brewery tour and all the details on how to participate in this year's BrewedAt Crafted in Philly, 2025 in partnership with Let's Rallie, a downloadable app. Crafted in Philly begins in April and runs for 3-months, offering the opportunity to experience and indulge in a free-pour when you visit participating breweries.  For more information about BrewedAt and the tour stay tuned till the end of the show, and then visit their website for tickets and other special offers!https://www.brewedat.comhttps://letsrallie.comTickets: https://letsrallie.ticketspice.com/craftedinphilly

Jesse and Maggie discuss her visit to Bowdies Chophouse on the island. That conversation led to a listing of the island’s best steaks. It also led to an extensive conversation […]

Al Roker, “Today” show star and America's most beloved weatherman, and Courtney Roker Laga, private chef and recipe developer, stop by our studio to talk about their favorite foods, their father-daughter relationship, and their brand new cookbook, “Recipes To Live By: Easy, Memory-Making Family Dishes For Every Occasion.” Find out how their book project came about, what Courtney learned working the line at Michelin-starred restaurants, and what Al has learned cooking with food superstars on “Today.” Click here for Al & Courtney's French Onion Soup recipe. Thank you to Kerrygold for supporting our show.For Jubilee Wine Country tickets, click here. Click here for the fall issue of Cherry Bombe with cover stars Jeni Britton of Jeni's Splendid Ice Cream and Abi Balingit of The Dusky Kitchen.Check out Jessie Sheehan's new cookbook and get tickets for her tour. Visit cherrybombe.com for subscriptions and show transcripts. More on Al: Instagram, "The Today Show", “Recipes To Live By” cookbookMore on Courtney: Instagram, website, recipesMore on Kerry: Instagram

French Onion Soup Cook time: 40 minutes Prep time: 20 minutes Serves: 6 1 tbsp butter 2 tbsp sunflower oil 6 large onions, peeled and sliced 6 cloves garlic, peeled and crushed 1 tsp sugar 2 tbsp plain flour 1 cup white wine 1.5 litres beef stock 1 French baguette 1 cup grated gruyere Pre-heat a oven to 180*c. Take a medium - large pot and heat over a low heat. Add in the oil and butter and melt. Add the sliced onions and crushed garlic. Cook for 10 minutes to allow the onions to sweat down and start to soften. Now, add the sugar and continue to cook on low for another 10 minutes. This is the time you want to build up a heavy and rich caramelized flavour in the onions, which is what the sugar helps with. Add the flour, make sure it's well combined before adding the white wine and beef stock. Cook out on low for a further 20 minutes before laying thick slices of baguette over the top of the soup and grated gruyere on top. Place into the oven for a further 10 minutes to allow the bread to soak up the soup and the cheese to melt and colour up. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Hey, hey,   Welcome back to "Meal Planning for Busy Moms." I'm Blaga, your host, and I hope you're all having a fabulous Sunday. This week is extra special for me because my hubby has been away for three weeks. He's only home for five days before he's off again for two months—talk about a long haul! So, this week, it's all about his favorites, and I'm here to share our go-to meal plan with you. I hope some of these recipes become your favorites and make your week a little easier.   Plus I am sharing the best 3 ingredient chip n dip recipe ever, brought to you by my daughter Airiana that will be gobbled up in no time!    So grab your coffee, pop in those ear buds and let's do this!   Monday- Beef Burgers Tuesday- Chicken Alfredo Pasta Wednesday- Taco Night Thursday- Steak, potatoes and corn Friday-Trout with rice and salad  Saturday- Hot dogs and pasta salad Sunday- Chicken Fajitas   Bonus: Best Ever 3 Ingredient French Onion Dip   **Midweek Treat:** Let's talk about my youngest daughter's Best Chip n' Dip recipe ever. She's been making this since she was seven, and it's always a hit. Here's how you do it: - **Ingredients:**   - ½ cup sour cream   - ½ cup mayo   - 1 package of French Onion Soup mix   Mix them all together, let it sit for about 20 minutes to let the flavors meld, and voilà! You've got the best French onion dip for chips. It's so good it'll get gobbled up in no time. Enjoy!   Hope this episode inspires you!   XX Blaga   P.S. Have you checked out ‘The Speedy Gourmet' yet? It's the app I've been building just for you. Imagine this: drag and drop to customize meal plans or create your own from over 200+ recipes, searchable by filters like proteins, episodes and cooking methods, makes planning a snap. Plus, an adaptable, clickable grocery list so you never miss a beat—or a beet!  And because I love my podcast family, here's a special offer just for you. Try ‘The Speedy Gourmet' free for 14 days, and if you love it, it's just $3 a month with the code PODCAST. That's over 50% off the regular price! Head over to thespeedygourmet.org and start your free 14 day trial today.   Email us: blagagoertzen@yahoo.ca   Have a question? Send me a DM @blagagoertzen

This week Tony Astle ate at The Engine Room, an Auckland restaurant with a focus on seasonal dishes and locally grown produce. He sampled the Bluff Oysters, the Grass Fed Scotch Steak with Maitre d'hotel butter, Hapuku -the catch of the day- with eggplant, caponata, and saffron aoli, and the twice-baked Cheese Souffle, which was once a signature dish at his own Antoine's.  The twice-baked cheese souffle from the Engine Room. Photo / Tony Astle Plus, for desert he tried the Coconut Panacotta, the Chocolate cremino al chocolato, and topped it all off with a selection of cheeses. "A four tick experience... bordering on five ticks."   LISTEN ABOVE   Recipe of the Week: French Onion Soup Photo / Getty Ingredients 2 tbsp oil  10 large onions peeled and thinly sliced  1 tsp sugar  1 tbsp flour (optional)  3 litres heated fresh beef stock  375 ml dry white wine  Note: This soup is best made at least two days before it is required.   Method 1. In a heavy-bottomed pot add the oil, sliced onion and sugar. 2. Over a low heat, slowly cook the onions, stirring frequently. 3. This process will take some time. 4. When the onions are caramelised, but not burnt, sprinkle them with flour. 5. Stir well. Then, add the heated stock and the dry white wine. 6. Bring to the boil. Skim-off any scum that floats to the surface throughout cooking. 7. Reduce heat, simmer for about 40 minutes. 8. Remove from heat, chill, then refrigerate until required.   To Serve  1 Baguette thinly sliced  Gruyere cheese, grated  1. Preheat an oven to 180 deg C. 2. Heat the soup, then ladle it into individual ramekins. 3. Top with slices of baguette, liberally sprinkled with enough Gruyere to cover the top (about 3 tbsp per ramekin). 4. Place in oven and bake until golden brown.   LISTEN ABOVE See omnystudio.com/listener for privacy information.

French Onion Soup from Julia Child is truly a classic recipe. It's fairly simple to make but has an incredible flavor. Perfect for lunch or dinner, especially if you top it with toasted baguette and cheese! Enjoy!Written RecipeHosted by Mary Mac, edited by Anna Mac Hosted on Acast. See acast.com/privacy for more information.

Imgur albumSpecial equipment - NoneSpecial ingredients - None4 pounds yellow onions, peeled and thinly sliced3 tablespoons butter4 cloves garlic, minced1/2 cup dry white wine6 cups of beef stock1 teaspoon Worcestershire sauce1 bay leaf3 sprigs fresh thymeKosher salt to tasteBlack pepper to tasteBaguetteGrated Swiss-style cheese (gruyere, Jarlsberg, etc.)Melt the butter in a heavy-bottomed pot and add the onions. On medium-high heat, stir the onions constantly with a wooden spoon until the onions begin to develop an even brown color. You may need to adjust the heat up and down at times, as the onions periodically release a flush of liquid. Go slow and don't apply too much heat at any given time. Once your onions are caramelized, add your minced garlic and let them simmer with the onions for 10 minutes.Add your beef stock, white wine, Worcestershire sauce, and herbs. Simmer this all together until the level of the soup has reduced by a quarter. Toast medallions of baguettes to use for plating.Ladle the soup into bowls, gently lay a toasted baguette crouton on the top, cover in shredded cheese, and place into a 450ºF oven to melt the cheese. If you have a small torch, you can use that to brown and blister the surface of the cheese. If not, you can brown the cheese in the oven. Garnish with chopped chives for a contrasting color.

Part Two of the Good Morning Football Podcast asks if the Eagles answered most questions about the team with its win over Miami.  Hosts Jamie Erdahl, Kyle Brandt, Peter Schrager, and Super Bowl Champion Jason McCourty discuss which player or team they still have confidence in to turn things around. Peter offers his best defense for French Onion Soup.  Plus, what is your best NBA/NFL player comparison?  The Good Morning Football Podcast is part of the NFL Podcast NetworkSee omnystudio.com/listener for privacy information.

French Onion soup with shin of beef

Lorenzen throws a no-no, Barfly makes french onion in a hotel sink, fake trades, and more!

Are you a sandwich slut, too? Here's why you need to listen:    French Onion Sandwich: A handheld twist on the classic soup! Quick Dinner Ideas: A dinner sandwich perfect for busy weeknights. Budget-Friendly: So you can eat AND pay your bills. Family-Friendly Dinners: Kids and adults will love it! Easy & Doable: Simple steps for a satisfying meal. Flavor-Packed: A burst of savory goodness in every bite.     Tap Play NOW, and let's make this flavor-packed easy dinner together!   

It's soup season and this has got to be one of my absolute favourites because it's rich with flavour but so cheap to make!  Serves 1-2    Ingredients: 1 tablespoon each butter and oil  2 onions, sliced thinly (see note)  1 scant tablespoon plain flour  3 cups beef, chicken or vege stock (or water)  Splash of white or red wine (optional)  1 bay leaf  ½ tsp sea salt  ½ tsp brown sugar  Decent grind black pepper  1-2 thick slices of bread  ¼ cup grated cheese – gruyere is traditional but you can use any    Method: In a heavy pot cook the sliced onions on a medium heat in the butter and oil. Do this with the lid on to let them sweat down. After 5-7 minutes given them a stir (lower the heat if they are getting too brown) and keep covered and cooking for 10 more minutes. Stir the flour through the onions, add a splash of the stock and cook for 1 minutes until the flour has thickened then add the remaining ingredients. Simmer, lid on, for 20-30 minutes. Taste and adjust seasoning.  To serve: Grill bread on both sides, top it with cheese and grill until cheese is melted then place on top of soup in a bowl. Enjoy! See omnystudio.com/listener for privacy information.

In hour one, if you thought things would slow down after the Heat & Panthers season ended - you're wrong. We jump right into - is French Onion soup actually soup? Hoch and Crowder are convinced Solana doesn't know what an open-faced sandwich is. Plus, Steve Goldstein joins the show to discuss the Panthers incredible run to the Stanley Cup Finals. 

Andy is excited that Dax is finally employing the main reason it'd be cool to be a Trill, Steven Webber kills it as a slimy Bjoran (doing double-duty on WINGS?), and Matt shares a dumb opinion on French Onion Soup. [Episode discussion starts 55:00ish. If you're the type of crewman that wants to follow our next day coverage of STRANGE NEW WORLDS, season 3, check us out in the Patreon this month! www.patreon.com/startrektnc ]

Today's recipe is Quick and Easy French Onion Soup.Here are the links to some of the items I talked about in this episode: #adRealSweet Vidalia OnionsShuman FarmsROTD Weekend PodcastLarge SkilletChef's KnifeChopping BoardDutch OvenBaking SheetSoup BowlsAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Today's Magic With Gadgets daily recipe is Soup Maker French Onion Soup.You can also head over to our podcast page to explore all recipes in this season and quickly access free printable recipe cards for each recipe mentioned.If you want more great episodes like this one, don't forget to subscribe to our Podcast, and join our weekly newsletter at recipethis.com/newsletter.Thanks so much for listening, Sam & DomX

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Plant-based Classics Lauren Bernick of Well Elephant https://wellelephant.com/ recreates classic favorite meals that we all loved before we were whole-food, plant-based. These reimagined classics are not only delicious, but they are better than the originals because they help you lose weight, reverse disease, and age in reverse. Enjoy your favorite meals guilt-free! Lauren Bernick of Well Elephant, reversed her heart disease, lost 20 pounds, dropped her blood pressure, and started aging in reverse by following a whole-food, plant-based diet. She has taken the scary out eating this way and wants to share her best recipes and tricks for mastering this lifestyle. She loves it because you get to eat and get healthy! Download Lauren's free e-cookbook, Cook Your Way to Health with Well Elephant Cookbook (yummy salad dressings, desserts, hearty meals like lasagna)https://wellelephant.com/ecookbook/ Are you ready to get serious about reversing disease and losing weight? Take Lauren's quick and easy online class at a discounted price. The only things you have to do to be able to master a low-fat, whole-food, plant-based diet are AMEND a recipe (take any recipe you used to love and learn how to make it whole-food, plant-based), COOK without oil, and EAT on the go (parties, restaurants, book club, events, vacation, etc.). If you can do these three things, you can ACE Plant-based Eating. This class sets you up for success. Only $39 instead of $79 with discount code ACE40 applied at checkout. Find out more here https://discover.wellelephant.com/ace-plant-based-eating-course-reg/ Instagram https://www.instagram.com/laurenbernick_well_elephant/ Facebook https://www.facebook.com/WellElephant YouTube https://www.youtube.com/@laurenbernick/featured Lauren earned a Certificate in Plant-based Nutrition from the T. Colin Campbell institute from e-Cornell. She has had an article and recipes published in Health Science Magazine, has spoken at various conferences including a large wellness conference for pharmacists and the Holistic Lifestyle Expo, is a popular guest on Chef AJ's YouTube channel, and interviews many plant-based luminaries on the Plant-based Nutrition Support Group's streaming platform. She honed her writing and stage skills as a stand-up comic and was a semi-finalist in Roseanne Barr's Funniest Mom in America in 2007 and winner of the Funniest Mom of Austin, Texas. Now she helps others adopt this lifestyle with humor and without judgment Today;s Recipes: French Onion Soup: https://drive.google.com/file/d/1MgFNlc-Vrsl1LY2tyd1FoQf6Ar1BW803/view Caesar Salad Dressing: https://drive.google.com/file/d/17no_9E-CcBQL7mjoVKJKdP4NhFHi61_E/view Millet Bread: https://drive.google.com/file/d/1fvidjyRqeNXyOuZgVHc6GqBz209UP_9w/view

This week on Three Kitchens Podcast, Erin tells us how to make a delicious French Onion Soup. She made her own beef broth, but you can also use store-bought broth if you prefer. Her French Onion Soup is topped with chunky croutons and melty gryère cheese. Onion soups have been popular throughout history, often seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup as we know it today originated in Paris, France in the 18th century, and was introduced to North America in the mid-1800s. It's a fairly simple recipe of caramelized onions in broth, topped with bread and cheese. If you choose to make your own beef broth, Erin has posted her recipe on the blog. You really only need beef bones, veggies, herbs and lots of time to let the flavours develop.  You're going to love this simple but wonderfully tasty French Onion Soup! Episode Links~~~~~ French Onion Soup Recipe~ Beef Broth Recipe~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

Each week, we give the world globe a spin, and see where we land. Then we take the kids of Australia on an audio excursion to visit that country and its people. LINKS Beyonce and Jay Z bring pop culture to the Louvre: (Language warning) https://www.youtube.com/watch?v=kbMqWXnpXcA Link to preschool lunch menu: https://karenlebillon.com/tag/french-kids-school-lunch-project/ French Onion Soup recipe: https://cooking.nytimes.com/recipes/1017256-french-onion-soup Baguette recipe: https://momsdish.com/baguette

To help celebrate Jamie being back in town, Matt makes French onion soup, braised beef short ribs, and Yorkshire pudding

This week we're joined by professional chef, Meera Keshav! Meera gives us some great tips on how to make restaurant-quality meals at home including advice about salt and recipe substitutions. She shares her go-to kitchen tool and how it can help make everything from minced garlic to decadent sauces. We hope you enjoy! Find Meera's French Onion Soup recipe here:  https://app.plantoeat.com/recipes/36362337/Connect with the Podcast recipes here.Sign up for a free trial: plantoeat.comContact us: podcast@plantoeat.comConnect with us:InstagramFacebookPinterest

A year of podcasting and we've finally got around to onions! Possibly the most important and versitile vegetable in our pantry gets some love along with an extended talk about canning and the craziness currently going on in the culinary industry. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Track and Food Podcast with Corey Mintz: https://www.midrangevancouver.com/posts/2022/12/27/track-and-food-83-food-journalist-corey-mintz-on-the-prevalence-of-tip-creep-at-starbucks-and-what-this-means-for-hospitality Bon Appetit article on Noma's Closing: https://www.bonappetit.com/story/noma-restaurant-closing Thomas Keller's Quick Pickled Pearl Onions: https://www.foodandwine.com/recipes/quick-pickled-pearl-onions My Dark Raven by Andreas Eggenberger: https://www.youtube.com/watch?v=3m5y-YpZink Sushi 4004: https://www.discogs.com/release/474265-Various-Sushi-4004-The-Return-Of-Spectacular-Japanese-Clubpop  

Featuring daily highlights from The Afternoon Mix with McCabe and Jenny 2-7 PM on 101.9fm The Mix | WTMX Chicago. McCabe and Jenny dive into relationships, entertainment news, trending topics from pop culture and social media, new music, and more. McCabe saw his future self last night while out at a bar. Meanwhile, Jenny was enjoying her newly decorated Christmas tree that her family put up right after Thanksgiving. Do you have you tree up already, or do you wait until Dec. 1st? McCabe and Jenny cover some Dealbreaker Drama: someone who is consistently tied up with a hobby. Today's Trends in 10 was about McDonald's offering free meals for life! Listen live at wtmx.com or with the free Mix App available in the App Store and on Google Play.

The 1st Amendment's Unofficial Beer is also now uncancelleable. Flying Dog Brewery's Freezin' Season ran into some trouble back in 2021 when North Carolin censored the bottle. As we kick off Free speech week, it's good to see this beer is being released, complete with the previously censored image. For more, head to brewbound.com/news/first-amendment-brewery-releases-uncancellable-winter-ale-ahead-of-free-speech-week The Missing Ingredient in your soup, especially in French Onion Soup - is probably being overlooked. Get the full story and level up your French Onion Soup, complete with the recipe, at the link in the show notes https://vinepair.com/articles/french-onion-soup/ The third story after this - The Boozebuddy Update is brought to you by Green Mountain Payments - helping local business owners save thousands of dollars by providing complimentary credit card processing equipment and zero cost credit card processing. Visit greenmountainpayments.com or posandzero.com today! This CocktailReally Pops and, somehow, it seems to be something that people in certain parts so the industry hate to see, as much as consumers love to see it. Is it a gimmick? What do you think, ridiculous or awesome and invoking memories of the movies and other entertainment? Let me know and check the story at https://punchdrink.com/articles/popcorn-cocktail-garnish/ Remember to stay safe, drive sober and support the booze that supports your local community. Have a comment, question or suggestion? Reach out to me boozebuddyupdate.com or on social media platforms where you're seeing this right now Learn more about your host and voice over talent The Real Voice - Mel Allen at https://TheRealVoice.com Listen, leave a message or support the channel https://anchor.fm/boozebuddy The boozebuddy update, boozebuddy update, boozebuddy, craft spirits, craft wine, bourbon, craft beer, French Onion Soup, Popcorn, cocktails, Flying Dog Brewery, Freezin Season, Free Speech Week, 1st Amendment, Brandy, --- Support this podcast: https://anchor.fm/boozebuddy/support

10/12/22 - Triton's is one of the three main dining rooms onboard the Disney Wonder and part of your rotational dining. The menu, like many other Disney Cruise Line dining room menus, has not changed in forever and there is definitely room for improvement on this one. Get a free, no-obligation quote on a Disney Cruise Line vacation today!

Annie and Elyse chat about their favorite classic French soups. Some are famous (Bouillabaisse, French Onion Soup, Vichyssoise). We are sure you've never heard of many of them (Garbure, Bourriquette, La Rotie). Get ready to go on an exploration of lots of soups you might want to make at home! Long ago, French people ate a lot of bread and they made all sorts of soups to get them through the winter. You'll see by listening to the episode that they used the vegetables that keep easily through the winter in every region of France. And that makes a lot of sense. One thing that doesn't make too much sense is that soups are not on the menu often in French restaurants. If you go to a starred restaurant, they might serve you a small serving of a delicious soup as part of the experience, but it's never the main meal. The exception to that is French Onion Soup that's served as a main meal in a lot of restaurants. You'll find Bouillabaisse on the menu in Marseille and in Provence. But it's unusual in France to find soups on the main menu. Our recommendation? Make these classic French soups at home! You'll find several of Annie's recipes in her cookbook Join Us at the Table. Another way to get Annie's recipes is to become one of her patrons. Table of Contents for 'Classic French Soups' with links to the text transcript [00:00:13] Intro [00:00:34] Today on the podcast [00:01:37] Thank you, patrons [00:02:20] Newsletter [00:03:10] Annie and Elyse about classic French Soups [00:03:56] Soup and Bread [00:05:27] How much Bread a French person eats? [00:07:43] How many boulangeries we have in France? [00:09:07] How do you get good soups in France today? [00:10:27] Classic French Soups you should try at home [00:10:54] Chestnut Soup [00:12:51] Vichyssoise [00:14:41] Garbure [00:16:05] Bouillabaisse [00:17:33] Consommé [00:19:04] French restaurants usually don't serve soup [00:19:32] Tourin [00:21:06] Aigo Boulido [00:22:06] Bajana or Badjana from Cévènnes [00:22:39] Bourriquette [00:23:34] Bréjaude, root soup [00:25:02] One pig per year [00:26:26] Le Brésou [00:26:50] La Cousinette [00:27:36] Elzekaria [00:27:58] Jimboura [00:28:44] Moiuyzillars [00:29:00] Panade [00:29:32] Patranque [00:30:28] La Rotie [00:31:33] Soupe a l'échalote [00:32:02] Soupe à la bierre [00:32:22] Soupe de Bricolin [00:33:54] Faire chabrot [00:35:21] Carrot soup by Elyse [00:36:58] Mushrooms soup by Elyse [00:38:29] Soups in restaurants [00:40:19] Cold cherry soup [00:42:14] Thank you, patrons [00:42:38] New patrons this week [00:43:06] Preparing a trip to France? [00:43:49] Self-guided tours [00:44:36] This week in French News [00:47:46] Personal update this week [00:48:54] Should you rent an electric car in France? [00:52:05] Clean air zones in France [00:53:26] Next week on the podcast More episodes about French food and wine FOLLOW US ON: Email | Facebook | Instagram | Pinterest | Twitter Read more about this episode Show Notes Transcript  Category: French Food & Wine #frenchfoodie #frenchsoups #frenchfoodiesgirls #frenchfoodlovers #frenchfoodunplugged #france #podcast #joinusinfrance

Bart and Hahn talk about how much pressure Daniel Jones was under in the Giants' 23-16 MNF loss to the Cowboys. Keyshawn Johnson of KJM joins the show to talk about how impressed he is with the Dallas defense. The guys wrap up the show discussing the turf at MetLife that caused Sterling Shepard's injury and Gregg Popovich telling the media that he wouldn't bet on his team to win a championship this year. Learn more about your ad choices. Visit megaphone.fm/adchoices

This show features local Denver comedians in a space where they can say whatever they want, and we are not a success until we have someone lose their job at SNL. This week on the podcast we have two hilarious guests, Aj Finney and Mitch Jones. Evan opens the episode as a purple belt in Spanish and reads some prepared quotes before we dive briefly into the Beckitionary. Just while brainstorming, the group comes up with a few ways that flamethrowers could really change the game for both fireworks, as well as mass shootings. Mitch gives some movie recommendations, Aj explains to Evan that he definitely didn't earn his "Dead Wings", and that's when the genre of Juggalo Jam is born. After Evan tells his Tubing story where his honor was tested, The Jacuzzi Boys stop by to plug some dates and promote their French Onion Soup (they're all out of spoons). Mitch and Aj talk about their first CD's, then we do a news story about some evil soul suckers and play a game of Headliners fill in the Headlines. That leads to the creation of the greatest sandwich shop idea, and we force Dog the Alien Hunter out of retirement. In the Favorite Conspiracy segment, we get the bottom of Big Foot, Cryptid, Monster Truck, or BOTH. Mitch informs everyone to do their own research on Jay-Z's connections to DIA, we build a profile on the kind of person that would train monkeys to steal babies and watch a video of a Poptart that doesn't believe in gravity. That inspires a recent Poptart story from Evan and Dylan stops us from accidentally getting the grimiest person out of Russian prison. (The Jacuzzi Boys ate all the soup) Throughout the show, we break down jokes, tell stories from the local scene and discuss all of the important things happening all around the world. The hosts Evan Fitzgerald and Dylan Kantor thank our guests for coming by the studio and appreciate every listen and share!

Trevor LuiAli & Marco welcome Trevor Lui to the podcast. This culinary Superhero, continues to raise the profile of Toronto with his food, brings the stories of his life and his dishes to the page with his book The Double Happiness Cookbook. His video series Soulful Food Stories is a video series that exposes the ‘other' side of communities and neighbourhoods. His organization Quell represent talented underrepresented food, drink and lifestyle leaders. There's all this and a whole lot more. Listen as we interview our guest Trevor LuiA Sneak-Peek:[02:00] Ali mentions how he met Trevor. [4:00] Trevor talks about his cookbook's playlist.[8:05] Trevor tells us the journey of writing his cookbook. [12:03] Trevor's Dad's Hollywood dream.[19:00] We discuss restaurants that serve multiple ethnic cuisine.[20:50] Racism within the food industry.[23:00] The rebranding of Joy Bird to Bao Bird. [24:17] The Night Market.[28:30] Trevor explains why he is an “Egg-Thug for Life”[30:31] On being diabetic and his cookbook and working in the food industry.[33:10] Quell. [37:00] What the impact was for Ali to see Chef Joshna on TV and what she has said about being with Quell.[41:08] Advice from Trevor for young creatives[42:22] Ways the industry make the changes needed.[47:40] How to eat French Onion Soup the right way.Mentioned links:The Double Happiness Cookbook Playlist.Interview with Chef Joshna MaharajHighbell GroupBook: The Double Happiness Cookbook:Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious See acast.com/privacy for privacy and opt-out information.

Jimmy, Johnny and RJ nose dive into Theatre Geekery, how they got their starts and why they still do it...all over bowls of French Onion Soup.

French Onion Soup!What I used for equipment was a large dutch frying pan, a large stock pot, a cutting board, a sharp knife, a canning funnel, a de-bubbler, a two cup measure cup, dish towels, potholders, the jar remover tongs and I ended up needing 9 quart jars. I used the Presto digital canner, again not good with the planning, which meant I had to do this in two batches of four quarts with one quart left over for the next day's lunch, and I used the pressure canning cycle.The ingredients I used were 7 pounds of onions, 6 quarts of our own previously canned beef broth, 4 tablespoons of beef base and the brand I have is by Maggi,  4 teaspoons steak sauce and 4 teaspoons Worcestershire sauce, and four tablespoons butter.While my husband peeled and sliced the onions, I got the broth going. It was very simple. I removed the solidified fat from the top of each quart of beef broth and emptied the broth into the stock pot. I don't know if anyone else would have had to remove the extra fat, but because my husband can't tolerate it I just didn't add it. I added the beef base, the steak sauce and the Worcestershire sauce. I brought it to a simmer for a few minutes then shut it off. I cooked the sliced onions in the butter in the dutch frying pan on medium low until they were translucent, and meanwhile I had my jars going through the warming cycle in the canner because I was going to be putting in hot food. It's always hot food, hot jars, hot water OR cold food, cold jars, cold water. When the onions were done, I measured two cups into each quart jar, filled with the broth, de-bubbled, and added more broth to one inch head space. I wiped each rim with a vinegar soaked paper towel, put on the lids and finger tightened the rings. I processed each batch for 75 minutes. I had some siphoning during processing but all the lids sealed. When my processing is done, I always remove the canner cover and just let the jars sit for about ten minutes. This helps if any jars are really bubbling because it gives them that little time to settle down a bit. I have removed bubbling jars immediately and had them spit at me around the lids and rings in protest. And I always set the hot jars on dish towels to help avoid any shock of extremely hot jars on the colder work table. The next day I removed the rings, washed the jars to remove any grease from the siphoning, and after they dried I labeled them and put them down in my canning cellar. “When any vegetable is damaged, its cells are ripped open. The plant often then tries to defend itself by releasing bitter-tasting chemicals called polyphenols that can be off-putting to hungry animals trying to eat it. But an onion's defense mechanism goes further, producing an even more irritating chemical, propanthial s-oxide, meant to stop the plant being consumed by pests.” It's been a while since I recommended Jamie's amazing jar openers, which he makes using 3D technology. I absolutely can't use anything else because my thumbs give me so much trouble. He gave me permission to put his contact info in the show description. I have no relationship with Jamie, just love his product.Thank you for visiting my canning cellar. Talk soon. Stay safe. https://nchfp.uga.eduhttps://www.justapinch.com/recipes/soup/soup-other-soup/easy-pressure-canned-french-onion-soup.htmlhttps://theconversation.com/why-onions-make-us-cry-and-why-some-dont-84486Jamie's jar openers:  mwright93434@roadrunner.com 

In this episode, we continue in our Lenten series as we journey through Sister Miriam's book Restore. It's not too late to join us! You can find your copy today at Ave Maria Press. This week we discuss the power of fasting and sacrifices to bring healing within ourselves and deeper communion with Jesus. We chat about how fasting can bring forth repentance and right ordered love when we remember we are saying no, so that we can say a greater yes to Jesus, our lover. We pray that your fasting would bring about healing and restoration this Lent! Sister Miriam's one thing - French Onion Soup  Heather's one thing - I Shall Not Want - The Worship Initiative Michelle's one thing -  Abide: A Pathway to Transformative Healing and Intimacy with Jesus - Heather Khym Michelle's other one thing - Sunday Bead Co.    Discussion Questions:     What stood out to you from this week's episode? Can you recognize any disordered desires or loves in your day to day life that become more right-ordered through fasting? Is there something you could never imagine giving up for the Lord? When it comes to fasting during Lent - do you see God as a slave driver with high expectations, hoops to jump though, and demands upon you or as a lover worthy of your sacrifices?  How can this small group help one another in the area of fasting through accountability?    Journal Questions: What do you hunger and thirst for? Do you allow the Lord to satisfy your desires? How do you dull your desires, choosing comfort or convenience first? What lies - “God won't satisfy. God cannot provide the comfort I desire. I have to do it for myself because God won't provide.” -  are you tempted to believe when you choose fasting? Instead of allowing shame and condemnation about the things you crave, how can you feel your desires as a sign to come closer to Jesus?    Quotes to Ponder: “Penitential fasting is obviously something very different from a therapeutic diet, but in its own way it can be considered therapy for the soul. In fact, practiced as a sign of conversion, it helps one in the interior effort of listening to God.” - St John Paul II   Scripture for Lectio Divina: “It is well that we are here.” Mark 9:5 This episode is sponsored by Rooted for Good. Rooted for Good hand makes premium all natural products that feel amazing and actually work! Enhance your skincare experience with Rooted and join the growing number of satisfied customers across the US and beyond who are switching to Rooted and going all-natural. On top of the amazing benefits and affordable pricing, using Rooted products makes a difference for others as well. Every time you choose our all natural premium products 10% of your purchase goes to help someone in need in a developing country! From Coffee Exfoliators & Sugar Scrubs to foaming Face Wash, luxurious Bath Salts to Premium Therapeutic Grade Essential Oils and everything in between, make Rooted for Good your source for all natural healthy living. Rooted provides an option to choose all natural living that resonates with your Catholic values. See all of our amazing products and read the stories of the lives that are being blessed through Rooted purchases at RootedForGood.com. Shop your values and experience for yourself why more than 95% of Rooted customers give their Rooted products 5 stars, and don't forget to use Abide10 to enjoy 10% off at checkout!

Onion Soup or Soupe du onion as the French would say is a classic French dish that I love to make. So today it's the topic of our Fabulously Delicious episode today and who better to talk all things onion than someone who loves it as much as I do. Beth Fuller is a fabulous food photographer with a love of French food and all things Onion Soup.  Fabulously Delicious is all about French food and French cuisine the people that make it, cook it, taste it, write about it, photograph it, and love it. We chat with Franco foodies here in France and around the world. You can check out more information about me and my food journey from MasterChef to France at Andrew Prior Fabulously my website and blog via the link below. Here you will find some delicious recipes from my YouTube channel Cooking Fabulously. https://www.andrewpriorfabulously.com https://www.youtube.com/andrewpriorDon't forget to follow my food and French life journey on Instagram @andrewpriorfabulouslyAnd if you'd like to support Fabulously Delicious and help to create more delicious episodes you can buy me a croissant via the link below. https://www.buymeacoffee.com/andrewpriorIf you need some to help you plan your next trip to France and or Paris then also check out buy me a coffee for my special zoom call option. https://www.buymeacoffee.com/andrewpriorOr you can support on a monthly basis by becoming a Patreon member to receive exclusive recipes and other exciting events. https://www.patreon.com/cookingfabulouslyYou can find out more about Beth Fuller via the below link https://www.elizabethrfuller.comSupport the show (https://www.patreon.com/cookingfabulously)

In this month's podcast with the beer gurus at Katcef Brothers we hopped over to Dark Horse  in Annapolis to chat about beer and check out their French Onion Soup (verdict is two thumbs up). While the  Military Bowl did not happen, Miracle on Annapolis Street was a huge success. And as we look to February, we have the Super Bowl with the introduction of a new ZERO CARB beer...Bud Light Next and available now and VERY tasty-- Bud Light Hard Soda (we tried the cherry flavor yumm). Stella Artois has a few money saving specials for Valentine's Day, some new brews fro NUTRL, and then on March 5th--back in person for the 8th year-- the Shamrock Stroll! Have a listen! And we'll see you at the Shamrock Stroll on March 5th!

Today, we're looking at a great cold-wether dish from the Unofficial Harry Potter Cookbook, Kreacher's French Onion Soup. This is a simple dish that is sure to warm up even the coldest of house elf hearts. So, without further ado, lets get cooking! Ingredients 4 medium onions 4 tablespoons butter 1 baguette or other bread 1/2 cup grated parmesan cheese 1 tsp salt 1/4 tsp pepper 1/4 tsp sugar 1 tbs flour 6 cups beef broth Tools Stew Pot Cutting board and knife Spatula Baking sheet If you want more info on the show, or to suggest a future episode topic, please follow us on Instagram @college_cookery, or tag us with #collegecookery If you enjoyed the episode, please leave us a review and follow us on your preferred podcast platform to get notified about new episodes, as well as help spread the show to aspiring chefs Finally, if you found this helpful, or at least entertaining, share it with your friends, because this is the best way for a podcast like this to grow and continue making episodes. So, with that said, thank you and happy cooking!

I have been wanting to make a french onion soup without giant chunks of onion for a while, so I took my mother’s recipe, which turns out to be Julia Child’s recipe and got to cooking. Tek of course had … Continue reading → The post Nutty Bites French Onion Soup, Braised Prime Rib, & Yorkshire pudding for Day 04 of the 12 Days of Podcasting 2021 appeared first on NIMLAS Studios.

This show originally aired on January 21, 2021 Ask any chef or home cook what ingredient they can't live without, and we bet they'll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world's great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, we talk with Sefra Alexandra, aka The Seed Huntress, about her quest to revive the Southport Globe Onion. She's an agroecologist and ethnobotantist who has dedicated her life to seed saving and preserving the genetic biodiversity of the food we eat. You haven't met anyone more passionate about seeds and onions in Connecticut. And finally, we dive into the crop's notable history in Westport during the Civil War with historian Ramin Ganeshram, and Chef Plum shares his riff on a first-year culinary school classic: French Onion Soup. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Kate Winslow – Author of Onions Etcetera: The Essential Allium Cookbook Sefra Alexandra (The Seed Huntress) – Agroecologist and ethnobotantist. Founder of The Southport Globe Onion Initiative Ramin Ganeshram – Executive Director of the Westport Museum for History and Culture, author of The General's Cook Featured Recipes: Red Onion and Goat Cheese Galette Grits with Scallions and Bacon Four-Onion Dip Ramin Ganeshram's Vegan Sour Cream and Onion Dip Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Watched the race sober and recorded  the Qatar GP episode with a little bit of alcohol in our systems! Speed round recording session from the Lights Out ladies for a perfectly pleasant race in the Middle East. We chat about the newest track in Formula 1, a nostalgic face on the podium, and the craziest Instagram post of the season. A shorter episode for you all but a really fun one that includes the ambience of french onion soup brewing in the background. Insta: @lightsoutf1thepodcastTik Tok: @lightsoutf1podgals

Hoda Kotb goes one-on-one with Olivia Newton-John to discuss her health, career and celebrate the 40th anniversary of her classic, “Physical.” Plus, meet internet sensation, Noodle, the pug whose daily predictions dictate the mood of millions. Will today be a “bones” or “no-bones” day? Listen to find out! Also ahead, Shop All Day contributor Jenn Falik has all the best toys of the season!

What? An American flag on Japanese chip maker Calbee's post? Yep, because these chips are, in fact, made for the American market. Now, the flavor says Onion Soup but much to my surprise, they don't mean French Onion Soup. --- Support this podcast: https://anchor.fm/inthechips/support

As the temps start to drop, it's time to finally head indoors and turn on the stove again.

In this episode I sit down with Tim Brennan as we discuss working the road, sobriety, regional fast food and vaping. Is Omaha a magical place? Is it okay to alienate your audience with deep cut wrestling banter? Listen and find out Bio: Tim Brennan is from the Chicago suburbs and has been doing comedy for 7 years. Other than performing stand-up all around the Midwest, Tim is working on a web series and plans on focusing some of his creative efforts on music. Socials: Instagram and Twitter: @HAHATimBrennan

See omnystudio.com/listener for privacy information.

Episode 41 consists of our Euro 2020 matchday 3 overview and predictions for the round of 16 games. We kick things off with a Verratti starting debate, moving on to which team we believe has been the best in the group stage. The lads go back and forth between their best player of the tournament thus far which leads us to some interesting debates on who is better all time, Iniesta or Modric. One topic that caused quite a debacle, is Lewandowski and Poland the biggest example of a superstar with no help? The final big debate, before moving on to our predictions for the round of 16 matches, has us discussing whether or not Cristiano Ronaldo is the greatest goal scorer ever. Follow us on Instagram: @thefootyculture

(1:08) This week, we have brought in Shane Welin. Shane once hosted a show called Rum Powered Reviews, which this very Podcast spun out from. Shane is here to talk about his friendship with SeanGeek, and to meet the one and only FastFretFingers. (2:56) We start off with some stories about Keycon, Manitoba's premier Science Fiction and Fantasy Literary Convention, including each of their very firsts, including the infamous duet Shane and SeanGeek did together. (13:55) We talk about our health, SeanGeek's injury rehabilitation, Shane's medical issues he is slamming to the curb, DDP Yoga, the perfect French Onion Soup and the brothers' dad, and dive deep into cast iron pans, maintaining them, and the perfect way to cook bacon. The boys also cover some video games including Fallout (38:08), State of Decay (39:21), coop gaming (41:10), and Lovers In A Dangerous Spacetime (42:58). Yes, you may want to check out Rum Powered Reviews, but unfortunately that ship has sailed. Will that content ever return to the web? But in the meantime, Shane's latest web presence is with a Muppet called Sham that does some pretty interesting stuff on Tic Toc. You can follow Shane here: @shamsgamejam on TicToc where his Muppet Self chats on gaming @shaneloveshames on Twitter and Instagram keycon #rumpoweredreviews #wholegrain #castiron #bacon #videogames #boardgames #zoom #dungeonsanddragons #music #wrestling #fallout #stateofdecay2 #coop #loversinadangerousspacetime Website: www.seanmcginity.ca Meet The Geeks: http://mtgcomic.thecomicseries.com/ @seangeekpodcast on Twitter, Instagram and Facebook @toddgeek on Twitter @fastfretfingers on Instagram @ToddGeeks Tech Talk on Facebook @therealmeetthegeeks on Instagram @podioanthq @mbpodfest

(1:08) This week, we have brought in Shane Welin. Shane once hosted a show called Rum Powered Reviews, which this very Podcast spun out from. Shane is here to talk about his friendship with SeanGeek, and to meet the one and only FastFretFingers. (2:56) We start off with some stories about Keycon, Manitoba's premier Science Fiction and Fantasy Literary Convention, including each of their very firsts, including the infamous duet Shane and SeanGeek did together. (13:55) We talk about our health, SeanGeek's injury rehabilitation, Shane's medical issues he is slamming to the curb, DDP Yoga, the perfect French Onion Soup and the brothers' dad, and dive deep into cast iron pans, maintaining them, and the perfect way to cook bacon. The boys also cover some video games including Fallout (38:08), State of Decay (39:21), coop gaming (41:10), and Lovers In A Dangerous Spacetime (42:58). Yes, you may want to check out Rum Powered Reviews, but unfortunately that ship has sailed. Will that content ever return to the web? But in the meantime, Shane's latest web presence is with a Muppet called Sham that does some pretty interesting stuff on Tic Toc. You can follow Shane here: @shamsgamejam on TicToc where his Muppet Self chats on gaming @shaneloveshames on Twitter and Instagram #keycon #rumpoweredreviews #wholegrain #castiron #bacon #videogames #boardgames #zoom #dungeonsanddragons #music #wrestling #fallout #stateofdecay2 #coop #loversinadangerousspacetime Website: www.seanmcginity.ca Meet The Geeks: http://mtgcomic.thecomicseries.com/ @seangeekpodcast on Twitter, Instagram and Facebook @toddgeek on Twitter @fastfretfingers on Instagram @ToddGeeks Tech Talk on Facebook @the_real_meet_the_geeks on Instagram @podioanthq @mbpodfest Support this podcast

(1:08) This week, we have brought in Shane Welin. Shane once hosted a show called Rum Powered Reviews, which this very Podcast spun out from. Shane is here to talk about his friendship with SeanGeek, and to meet the one and only FastFretFingers. (2:56) We start off with some stories about Keycon, Manitoba's premier Science Fiction and Fantasy Literary Convention, including each of their very firsts, including the infamous duet Shane and SeanGeek did together. (13:55) We talk about our health, SeanGeek's injury rehabilitation, Shane's medical issues he is slamming to the curb, DDP Yoga, the perfect French Onion Soup and the brothers' dad, and dive deep into cast iron pans, maintaining them, and the perfect way to cook bacon. The boys also cover some video games including Fallout (38:08), State of Decay (39:21), coop gaming (41:10), and Lovers In A Dangerous Spacetime (42:58). Yes, you may want to check out Rum Powered Reviews, but unfortunately that ship has sailed. Will that content ever return to the web? But in the meantime, Shane's latest web presence is with a Muppet called Sham that does some pretty interesting stuff on Tic Toc. You can follow Shane here: @shamsgamejam on TicToc where his Muppet Self chats on gaming @shaneloveshames on Twitter and Instagram keycon #rumpoweredreviews #wholegrain #castiron #bacon #videogames #boardgames #zoom #dungeonsanddragons #music #wrestling #fallout #stateofdecay2 #coop #loversinadangerousspacetime Website: www.seanmcginity.ca Meet The Geeks: http://mtgcomic.thecomicseries.com/ @seangeekpodcast on Twitter, Instagram and Facebook @toddgeek on Twitter @fastfretfingers on Instagram @ToddGeeks Tech Talk on Facebook @therealmeetthegeeks on Instagram @podioanthq @mbpodfest

In today's pod, Claire speaks with her mom, Suzanne AKA Minty. The two discuss fond memories, favorite recipes, and celebrating Mother's Day. Listen to this episode for some laughs between Claire and her mom, and some wholesome fun.find Claire:www.clairecancook.co@clairecancook on Instagram