studded with caramelized onion
and topped with melty Gruyere
(because I don't like Swiss cheese).
Classic flavors of French Onion Soup in soft, fluffy bread.
These French Onion Soup Rolls were so good, I froze half of the dough to make for Christmas dinner.
While still-warm homemade rolls sound good, these rolls actually taste even better after they've cooled a little--the onion flavor intensifies.
Note: The base of this recipe is Perfectly Easy Dinner Rolls from a set of recipe cards titled Easy to Bake Easy to Make, published in 2006
by International Masters Publishers, Inc.
French Onion Soup Rolls
5 large onions, chopped
1 1/2 TBSP butter
1/2 tsp sugar
1/4 tsp salt
1 cup warm water (105-115 F)
2 packages active dry yeast (0.25 oz each)
1/2 cup (1 stick) butter, melted
1/2 cup sugar
1 tsp salt
4 -4 1/2 cups all-purpose flour
1 cup grated Gruyere cheese
Melt butter in a large skillet. Add the onions and stir in the sugar and salt. Cook over low heat, stirring occasionally until golden brown. This will take some time.
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in the caramelized onions, butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.
Grease a 13x9 in. baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour.
Preheat oven to 375°. Bake for about 12-15 minutes. Top the rolls with the grated Gruyere and bake another 2-3 minutes.
1. These rolls actually taste even better after they've cooled a little--the onion flavor intensifies.
2. If you don't need 24 rolls, the dough can be divided after mixing and frozen. Thaw and pick up with the directions at "Cover and refrigerate 2 hours or up to 4 days."