Dec 22, 2014

French Onion Soup Rolls

Homemade bread

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.

Featured at:
Hearth & Soul Hop

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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
3 eggs
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."

More bread...
Butter Dips
Hard Crust French Bread
Crusty Garlic & Herb Bread

Linking with:
The 21st Century Housewife Hearth and Soul Blog Hop Lou Lou Girls
I party and get pinned at Tasty Tuesdays on Anyonita Nibbles Miz Helen’s Country Cottage
My Turn for us
Weekend Bites
Fluster Buster


  1. Wishing you and your family a lovely Christmas. And all the best for the New Year too! Cheers from Carole's Chatter

  2. Stopping by to wish you and your family a Very Merry Christmas and a Joyous New Year~ Lynn

  3. These rolls sound and look divine! Going on my "must try soon" list and merci for the great recipe! Happy Holidays to you and your beautiful family, cher! Cheers!

  4. These rolls look and sound amazing! What a fabulous idea, Michelle! Pinning and sharing :-)

  5. Michelle, these sound r-e-a-l-l-y good. I love to bake bread, and your rolls are beautiful. I can almost smell that yeast bread and caramelized onion combination. Thank you for sharing these with is at Treasure Box Tuesday- pinned! Happy Happy New Year! ♥

  6. Hello cute lady! I bet these little gems made a lot of people happy! Pinned and tweeted. Thank you for being a part of our party. I hope to see you tonight at 7 pm. We love to party with you! Lou Lou Girls

  7. Michelle, I love to try this french onion soup balls, as you know I have weakness of freshly baked bread. Thanks for sharing with Hearth and soul blog hop. Highlighting this one and pinning.

  8. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Happy New Year and enjoy your new Red Plate!
    Miz Helen

  9. my daughter loves onion. this is a must try for me :)


Thanks for stopping by! I appreciate your comments.