In this third installment of our fairytale series, hosts Kristin and Drew dive back into the dark and twisted world of classic stories—leaving behind any trace of Bibbity Bobbity Boo. This episode unpacks the unsettling drama, gaslighting, and scare tactics found in the original versions of Sleeping Beauty and Beauty and the Beast. No singing teacups here—just a bunch of tea to be split and the gritty origins that these tales are based on. If, after hearing these, you find yourself longing for dancing cutlery, be our guest and join us on this episode of Dinner and Drama with Kristin and Drew.

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And be sure to checkout tonights recipe: French Onion Soup


Prep Time: 20 Minutes
Cook Time: 1 Hour 40 Minutes
Total Time: 2 Hours

INGREDIENTS

• 4 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 3 pounds Vidalia (or sweet) onions (about 5 medium), halved lengthwise and thinly sliced
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon granulated sugar
• 1 cup dry white wine
• 2 tablespoons all-purpose flour
• 6 cups beef broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme
• 2 bay leaves
• 1 small baguette, cut into ½-in slices
• 1 tablespoon dry sherry
• 8 ounces Gruyère cheese, grated
• ½ cup grated Parmigiano Reggiano

INSTRUCTIONS

1. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the oil, onions, salt, pepper, and sugar. Cook, stirring occasionally, until onions are deep golden brown and caramelized, 45 to 55 minutes. Stir more frequently as they brown, scraping the fond from the pan. If the onions brown too quickly, reduce heat or add a bit of water or wine to deglaze.
2. Add the wine and raise the heat to high. Cook, stirring to scrape up any fond, until the liquid has evaporated and the onions are soft and jam-like, about 8 to 10 minutes.
3. Stir in the flour and cook for one minute.
4. Add the broth, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
5. While the soup simmers, preheat the oven to 400°F. Arrange baguette slices on a baking sheet and bake until crisp and golden, about 10 minutes. Set aside.
6. When the soup is done, remove bay leaves and add sherry. Adjust seasoning with Worcestershire sauce or a bit of sugar if needed.
7. Heat broiler and set oven rack 6 inches from the element. Place broiler-safe crocks on a baking sheet, fill with hot soup, and top with baguette slices. Sprinkle with Gruyère and Parmigiano Reggiano. Broil until the cheese is melted and bubbly, 3 to 5 minutes. Let cool slightly before serving.