What's up everyone, we are back in the kitchen. Are you so happy to be in the kitchen yeah? It's my favorite place. Is it really? Oh? Yes, that's fat, so i consume my meals, he hates the kids. I hate! That's why i love this show so much.

I'm gon na start a new series called triggering trend. You sure you want to play that game. Yes, because the show the episode is triggering not me. No, i started playing a new game, no i'll throw the vegetable yeah.

Somebody gets angry. There's mushrooms all over the floor, can you turn off the lights over there? What is happening? Creating some shadowing substance? Oh it's gone, it was just you look no aura aura. It's a protective shield, that's what it is when you're around it look move away! No problem! No protection needed here, oh demon, lady, is back it's fine people. This is my brain's way of preserving itself.

So in our house we are all big fans of french onion soup. Yes - and we are all big fans of grilled cheese, and so we combine the two there's soup in the sandwich: there's no soup disgusting man, no soggy bread sandwich; it's not a soggy bread sandwich, but we're combining the flavors. So for our grilled cheese, we are using a nice gruyere cheese, which is the cheese that you put on top of an onion soup. We have using same ingredients, but no soup involved correct.

Why are you calling it a soup sandwich? It's some soup, it's a gruyere sandwich with onions. Is that what it is? It's a gruyere grilled cheese. It's still later than those chefs try to get fancy. Don't you hate it when you can't take anything without being interrupted all the time i take ingredients when you can't get out a string of words, five cents, five words long, because somebody keeps telling you how you're saying it wrong.

Do you need a hug? Did we be filming today, i feel like there's something happening here. That's that's, maybe um a new thing and not a meeting. We have about two years of content in this format that somehow today is upsetting you. So should i just skip the emoji: let's go ahead.

Let's do a normal show today, where we actually think these viewers are here to see you make gruyere. It's really good, i'm very passionate about the grilled cheese, because our audience is here for your cooking skills. I'm telling you this is the recipe they need. This is it this.

Is it folks, so today it's really simple all about the cooking, it's good. It can be both. You know both it can be both. So here's what you need.

You need one onion like one of those vidalia sweet onions. I chopped it up. Just like that, it's in like these round little pieces that was well chopped. Thank you.

I have are you trying to get on i'm doing a normal cooking show today, really? Yes, i want to see this video tank so hard that we can learn once and for all that we are not in fact a chef. Did you go to culinary school? No, i didn't, did you? No? No, let's do it. Let's try look. We must experiment it can be.

Both these mushrooms are flower cut, as you can see where you keep the stem attached for um. The display factor of the gruyere onion soup sandwich there's about five mushrooms, cut up just sliced right here and two pieces of garlic crushed and cloves or full garlics. Please explain you meant cloves, yes, sorry! I want to make sure we get the sandwich right. Okay and then we have a block of gruyere right there that you are going to.

Oh great here are four pieces of giant bread. You can tell the size in comparison to your head. Okay, this is not a comedy show. This is this, is a real sandwich show today we're gon na compete with that guy with hair like mine, which guy he wears glasses? Also what's his name? What's that guy's name, gordon ramsay? No, i do not know the one with the hair and the glasses.

You don't know that, guy that guy, who has a restaurant downtown? You don't know that guy makes all these fiery dishes. Is there a joke coming? No, i'm just trying to recall the name of that chef. I do not remember uh sierra, maybe is that his name guy fury, oh that guy yes, and the fact that i called him guy 17 times in a row and you still haven't associated. That is proof that this is not a comedy show today we're just grating cheese for your pleasure people stop laughing.

Oh, we are going on the road, okay, we're going on the road. So now here's what we have to do, i'm going to turn this on the flame is on turn the flames on turn the flame on very high. I have about a tablespoon of butter and i'm going to put that i'm going to trust all the measurements. This time, people yeah i'm showing you all the measurements, one butter stick, not one butter sauce one table tablespoon.

I may need another tablespoon okay, but i'm gon na. Let this melt a little yes and then i'm putting this one onion. That's one mega onion going in one mega onion, it's huge! It was a big big one, okay and we're gon na. Let this cook and i'm gon na, leave this here for a few minutes.

It needs to get brown, so you just wan na coat it with all the butter and then you want to let it the people cooking are not brown like you always measure it against your skin tone. But what do they do? Do they play this video, while they're cooking their onions to see when it's reached the shade of sheena? Oh, that's what you want to do why you always do like this you're outrageous. It just needs to get. I do not.

I do you always say: hey come here. Why do you do that? So i'm gon na let these onions cook a little they're nicely like coated in the onions. You can take them out when they're indian, you can pull them out, but the butter is now melted. I'm going to turn the flame a little bit lower and let it continue okay lower the flame to high.

We can go back that way, so please reduce the high if your flame, throwing machine doesn't have super high mode, we're just gon na. Let this be for a few minutes: okay, again we're going we're going back to the travel show. So what are we doing here now? You can take some of this butter and you can butter one side of each slice of bread, we're gon na turn. This i like to just throw the butter: no, no, no, no do not throw it on the thing.

I'll show you a new technique. This is the easier way of doing it. Why can't you just button? I'm showing you wait, then you wipe it. Oh, my god, then you get it it's so much quicker.

Look, oh boy, but it's not even better! It is no one more! You do more. Next, all the butter is just like at the bottom genius. This is how people do it like this. It's still the same, only it's not as nice, then you prepare your pan.

It's nice and buttered. Bread is ready to go boom 30 seconds. Okay, i'm going to melt the cheese now hold on. No, no, no, the cheese does not have to be.

My onions are getting brown, i'm gon na. Oh, what color chuck they're getting brown, no i'm going to put in the mushrooms now, because the mushrooms are going to cook with them a little bit. How come those mushrooms are refusing to let go of their thing. Just breakfast, why are they all connected like that? They're going to open up - and i'm gon na - put some garlic in here too? So i didn't put the garlic in the beginning because i didn't want it to like burn, don't put things first, that you don't want to burn correct, okay, no good, and then i think i'm gon na put a little bit more butter.

Why? I would say like a half a taste table, so you don't use paring knife. I just was using it to cut this. I'm gon na put a little more butter because really that's where the flavor is in the in the french onion soup. It's like basically butter and onions where's, the soup, where, if i were to make a soup from this, i would put the water in now to make the broth, but i'm not doing that because we're not making sure i would go put the no no hold on.

I'm going to put i'm showing you what i'm putting how many things not so many things, i'm putting a little pepper: okay, i'm putting a little salt very little. This is rock salsa, it's really salty and i'm putting a little of my favorite mushroom powder. What is that i've shown this before? I can link it. It's g powder, it's not msg, that's the flavors.

No, it's not msg. It's not flavors, all the headaches. You want it's, not it's mushroom powder. I just put like a small little teaspoon and i'm gon na.

Let this continue to cook for just a few more minutes put three teaspoons. No, i put one i put one this one, you put a small, you did three times i put a small little teaspoon and the whole thing didn't no okay. You're done! I want to go burn the cheese now, no, don't wear the cheese and the cheese okay. I will be there in a second with this remember before i put all the butter on the toast look perfect.

Okay, can i do that cheese cheese is ready. All we need is vegetables. Now you can put that down. No, i mean waiting for vegetables.

You can hear the cheese sizzling in anger. Oh my god that there's no vegetables coming. What do i do with these breads? So once you're back with all of your stuff, i have the vegetables in a little bowl, put water and drink that do not put water and drink the soup. You smell that smells so good.

Okay, we have to move quick because we don't. We want to put the top on yes ready, wait so put some more cheese, more yep, perfect! Oh that's good! What kind of a crazy cheese sandwich is this? Is it's not excess everything it's gon na be this is for like you're gon na put a top on it too. So it's gon na have to close okay put more cheese, don't put more cheese on top, oh, my god. Okay! So now you can cover this.

Okay, let's put some cheese; no, no! No! I don't need more cheese. No, i do not need more cheese, that's all the cheese. They only have two more breads. What are you worried about? I have i have to make more of these sandwiches for this.

Oh, you didn't say it before. I thought it only had four where's the butter inside it's on the wrong side. The butter has to be on the outside yeah inside outside i put on both sides. Don't worry on the floor.

There's butter! No, what okay so we're! Gon na flip, this you're gon na put some more butter on this because it needs more butter here. What is that butter? That is not the way to butter? Oh, my god work smart, not hard! There we're both smart. You have to enjoy this process. Look how much butter i have yeah? Okay, then, why are you taking dirty cheese from the tawa and putting it inside because it's waste? No leave it? Okay, so the crackers after yeah, you can do crackers after this and there you have it folks.

Well, we're gon na. Are you gon na mushroom? No way why not? This is gross. What's that, after all that i'm trying to get people to eat raw things, not onion and mushroom, it's your favorite! It's a soup sandwich disgusting! All these recipes! If you actually tried them out, they're, not bad they're, actually, pretty that's what we strive for decent meals on this cooking show they are. This is not bad and pretty decent.

If we hit that goal, it's an average rate, why make your own average meal when you can watch this show? Because you can mark something fun and new and loud and of course, because you have one of these things in your house, you can do these cookbook things. Nobody do this and a lot of people have this. You can do this on just a skillet or whatever it is that you cook grilled cheese. Is this a skillet, and i don't know why they do this on the shows, but when they have the pan, they don't even use these things.

They just use the pan and do with the handle. Oh my god ready served here. You go, sir! That's for you! Okay, thank you, folks hold on. Try it no way too hot.

Just try it yeah! It's too hot! It's very good! This! Isn't it tell the truth, tell the truth: it's delicious very salty, it's not very salty. It's the cheese, that's salty! My eye is twitching too much cheese. It's so good dip it in some hot sauce, never trust the chef they say before it even hits them wait. Are you like just trying to tank my recipe? No, i'm just telling them the truth.

It's not it's! That's their expectations low! So then, if they like it, they'll be like wow. That was way better than i thought it's delicious. You should try it. Let us know in the comments below what you thought and if you don't make it that's mine too, why are you still eating it? If you hate it, you kind of have to buddy.

I don't want it. It was not bad. It's cozy. It's burning.

I told you it was good you're, still filming by the way. No, it talks.