How to Make Alton's Classic French Onion Soup | Food Network

One of the nice things about Good Eats is that we got to see Alton's progression from a somewhat nice suburban dad to a grumpy father who's two shades away from yelling at the kids to get off his darn yard.

22 years old , I can remember watching good eats ALL day when I was younger. It brought my interest of food and science together , he broke down everything made it easy and honestly his personality is a lot like mine huge fan !

You know this is old school Good Eats when he's using the curly fonts.

Alton remains my all-time favorite food scientist. If I want to impress my date by cooking her a great meal or a tasty snack, Good Eats never fails to provide me with the proper guidance and a few quotable quotes too.

Too much cheese in the fridge leftover from the holidays, and open containers of beef and veg broth leftover from my hubby's recent liquid diet. Always have a buttload of onions in the house, and have half a stale loaf of bread that was going to become crumbs. GODDAMNIT- I NOW HAVE A PURPOSE!

"I bought these crocks at a restaurant supply store just for this." Sounds like a unitasker!!

I visited my family and made this for them and it was a big hit. I did leave out the apple cider, because it's hard to come by where I am and it was out of season. I also added a shallot along with the red and sweet onions, which complimented the flavors really nicely. Lastly, the most drastic change I made was leaving out the gratinee, but only because I served the soup with croque monsieur sandwiches, and felt it was a bit redundant to serve bread and cheese with a side of bread and cheese, but I encouraged my family to dip their sandwiches in the soup.

OMG you were a child in this video. :))My Czech grandmother who came from a country that no longer exists, made burnt onion soup. She served it with burnt toast. And, no butter...unless you asked for it. She also made chicken foot soup! It was always the 'mean' rooster. What I know now is that roosters/chickens recogized their keepers and are welcomed. Usually. But, strangers? not so much. Not even me in a yellow slicker suit! But, Granny always had 2 roosters until she didn't. Tush bohem stashinka. Hooked on phonecs Edit again... I think Gran burnt the flour, too. I've accidentally made that roux, but tossed it. Not appropriate for the recipe I was on. Live long, learn more. ;)

I made this today. Only modifications I did was sherry instead of white wine. Also I made my croutons from hard French bread. I broke the bread up, seasoned it, soaked it on milk, strained, then fried them on a skillet with oil. I also used Swiss cheese with parm. Turned out awesome

I need a 10 hour loop of Alton slicing the onions lol

Probably the best cooking show ever. Love the science.

Good Eats is my fav cooking show of all time.

My favorite thing is watching any recipe for French or Italian food because of all the people complaining about the recipe. If you have your own great recipe, why are you looking up how to make it?

Alton brown: With every spoon full moans LMFAO XD I'm dyeing

0:46 The tear level will be more like Iroh's tale in Tales of Ba Sing Se from Avatar: The Last Airbender.

That my friend, is good eats. Thank you. Do you cover it after the addition of liquids?

My favorite thing to do is to watch all these vids and never cook any of them. Just here to watch the maestro at work.

I wish this guy had a restaurant in every state. At least Rhode island. We need something great here. Rocky point is gone..

That shot at the end was almost pornographic

I think people just like Alton Brown. But his food looks good, too.