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I bought a bowl of pizza dough, a packet of onion soup mix, butter and cheese. That's it. And in about 40 minutes, we're pulling this guy out of the oven. Inspiration for this comes from Chef Buren, internet chef, pastry chef from Turkey. her pastry things are amazing and my pastry things are generally not amazing because I'm not really a baker. It's a different mindset and I don't have that. Baking is a science. You need the exact amounts of this and this or won't rise or fall or be fluffy or get firm. That kind of stuff. Cooking is like hand grenades.
Close enough is generally good enough. And I'm good at close enough is generally good enough. Not that good about the exactness of baking, am I, Max? Not exactly. What a dick. Sometimes I am. You could have given me a little moral support there. God. Anyway, her stuff's amazing. I saw this and I thought I love the idea. Going to try and change it up a little bit, which I generally like to do. Pizza dough, butter, cheese, and lip French onion soup mix. This is old school for me. We used to use this for
all kinds of things back in the day. They still use it today. By the way, I'm not picking lipid. You got another one you want to use? Use it. They're not paying me to say this. Wouldn't be pissed off if they wanted to, but they're not. You'd accept their money. Their money's green like everybody else's, right? Speaking of green. Oh god. One of those guys. Oh boy. Can you get him? What are those? Those Japanese flying beetles. Come to me, my little friend. I think he flew away. All right. He's He's knocking into the walls around the corner. They can't. Apparently, they can't see.
No, they can't. Is that's really true. I think they're blind. Yeah. Hey Siri, are Japanese flying Beatles really blind? The reason they seem blind is they're spectacularly clumsy flyers. How embarrassing. Well, Max doesn't like them. Max famously does not like them. So, and I like to I catch them with a towel and hold them in here and then I go out front and release them. I don't eat them. All right. So, here's a plan. A pizza dough we cut up into little bits. We toss it in some butter and the lipped onion soup. Get some cheese on it. throwing it in our hocus and throw it in the oven and bake it.
It's all good. But I got to get this in some melted butter first. So, let's go. Okay, this is melting butter, obviously. And here's our pack. I'm going to use about half of this cuz it's very strong. So, hang on to half. Put half in. Great. And now this. All right. Give that about uh I don't know two three minutes to melt a little bit nicer and some of that graininess of the onion soup powder to dissipate into the butter. Bombus is sponsoring this video and these are their Saturday suede slip-ons that I got a while back. And I have a confession to make. I always said I'd never be the guy wearing slippers to the grocery store. Well, guess who was in the produce aisle last week?
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at checkout. That's STCG20. Okay, we're there. Just give it one little Just give it two little shots of olive oil. This is just sort of help round it out a bit. Whatever I mean by that. Okay, here we go. That goes away. Goes into this goes into a bowl. We've got cheese. This is grier cheese shredded. You know, French onion. It's a French cheese. We're great. And here's our ball of pizza dough that will go like this. Just straight store-bought pizza dough. I ain't making it. I ain't doing nothing fancy, but struggling to get it out of the bag.
Great stuff. And we're going to make it in this. This is little 7 and 1/2 in spring form. I'll give a little shot of oil. We'll do this. So, now's what we're going to do. We're going to take a little piece like this. A little ball out of it. Give it a tiny toss in the onion soup butter into the cheese and into there. See how it works and cut a little bowl. Give it a little of this. Probably using my fingers is going to be a lot easier. Little cheese and in. And repeat until you're done. I'll see you in a second. And when you've gone through about half the pizza dough, scatter a little more cheese over
the top. Continue with the rest. Tiny bit more mozzarell and this kid's headed for the oven. Man, smells great. Smells like French onion soup. 350 for about uh 3540 minutes until beautiful, gorgeous, bubbly, nicely browned on top. And the the balls temp at somewhere around 200°. Ready? Temp your balls to 200° and you'll be fine. And after 40 minutes, voila. Look at you. You handsome little devil. Now, the beauty of the spring form is that you can get them out easily. I hope. Oh, yeah. Check this. I greased it. Well, that's what you want to do. Look. And check this out. I can't pick it up. Hold on. Let me show you something.
It's like a Detroit style. What have we made here, Max? We've made a Detroit style French onion pull- aart. And now you just got to get one. There's a few entry points. Look at this. Oh my. It's a pull apart. Pull apart a piece. But wait, this is probably unnecessary, but what do the French love with their food? Butter. So, how about just a little of that? Please. That is so wrong. It's should be illegal. All right. What the hell? A ball of pizza dough from the store. A half a pack of French onion soup. Some butter and cheese. And you got this.
Yum. Oh, [__] I'm going to kill him one day. Honestly, the show will suffer. won't look nearly as good. I'll have to do both parts, but he'll be out of my hair. I'm already losing my hair because of him. All right, my heart is settling down. This is one of the greatest things. You want to make your own dough? Make your own dough and knock yourself out, buddy. But I don't think you need to. I don't think this can get any better. Oh, no. French onion soup.
