Jacques Pépin's onion soup, and a 3 a.m. market history, for Adam Witt
His one new video makes two versions of the dish, the classic gratinée and a Lyonnaise one finished with port and egg yolk, while a Giordano's deep dish collaboration keeps drawing the crowd.
Adam Witt
Story of Why this story? The channel's weekly summary: what went up this week, what is drawing views now, and where the channel stands among similar channels.
Hungover? The French Prescribe More Cheese
Adam Witt's channel promises the story behind the food, and his only upload of the week goes back to the overnight hours at Les Halles, the old central market of Paris, where workers ate onion soup at 3 a.m. "Hungover? The French Prescribe More Cheese" follows the dish from there to American kitchens by way of Julia Child. Then he cooks it twice: the gratinée most restaurants serve, and the Lyonnaise version Jacques Pépin grew up with. The description calls that one closer to a savory bread pudding than a soup.
It passed 16,000 views in its first nine hours. The comments read like a kitchen table. One viewer used to keep a giant pot of the soup going at work, another remembers it as the end-of-week dish in Toulouse, and one points Adam toward the cider version from Normandy. A few just want to know whether he is secretly a wine guy.
The video carrying the channel is older. "How Chicago's BEST Pizza Is Made", his stuffed deep dish made with Giordano's and topped with Calabrian chili honey and giardiniera, is 40 days old and past two million views. It still pulls in more daily viewers than the new soup. September's banh mi history is ticking along behind both.
Overall the channel ran a little slower than usual and added about a thousand subscribers. Among cooking channels close to his size, Alpine Butcher and Ryantagcoffee had the busiest weeks. Adam sits in the middle of the pack, with a cheese-heavy soup lesson to show for it.
Published on Trari
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What viewers say
Didn’t realize I was hungry for my yearly bowl of French onion soup
@quaidrasmussen4151See it on YouTubeMy dogs' bowls are exact the same as the one used for Lyon style...they should be proud, no dog has been so lucky to be eating from their "Tureen"
@RAW-1213See it on YouTubeI can feel the roof of my mouth burning just watching this.
@dougd2578See it on YouTube
Public comments from the video's page on YouTube
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The videos drawing views on Adam Witt right now
- Channel
- Adam Witt
- Subscribers
- 523,000 ▲ 1,000 this week
- Channel views, last 7 days
- 1,727,294
- Videos published this week
- 1
- Video published
- October 6, 2026
- Video views so far
- 16,481
The numbers
Here is how Adam Witt's channel moved over the seven days.
💡 Test your knowledge
Which cheese is most traditionally melted on top of French onion soup gratinée?
Gruyère melts smoothly and browns well, which is why it is the classic choice for the soup's gratinéed crust.
