French Onion Soup Rolls

The flavors of French onion soup baked into a roll.

Prep: 30 min | Bake: 20 to 25 min | Yield: 12 servings

Ingredients

• 12 Rhodes White Dinner Rolls, dough thawed but still cold
• 1 tablespoon butter, melted
• 1 yellow onion, sliced into strings
• 2 tablespoons cooking wine
• 2 cups Gruyere cheese, shredded
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon dried parsley

Instructions

1. Combine rolls and roll out into a 14 x 18 inch rectangle on a sprayed surface. Cover with sprayed plastic wrap and let rest.
2. Place onions, butter, salt, pepper and parsley in a pan. Heat over low heat until onions are caramelized, stirring often, about 25 minutes. Remove from heat.
3. Remove plastic wrap from dough. Add wine to the onions and spread onto the dough, leaving one long side with a 1-inch clean edge. Make sure wine and onions are evenly distributed. Sprinkle with 1 cup of Gruyere.
4. Roll up dough toward the clean edge and pinch to seal. Cut into 12 pieces and place on a sprayed 9 x 13 inch pan. Let rise until double in size, about 30 minutes.
5. Bake at 350 degrees F for 25 to 30 minutes.
6. Remove from oven and set to broil. Top with remaining cheese and broil for 3 to 5 minutes or until cheese is golden on top.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv