Cheesy Onion Soup Rolls

150 mins
Serves 1
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Directions

  1. 1Slice the onions thinly.
  2. 2Slice the onions thinly.
  3. 3Slice the onions thinly.
  4. 4Transfer sliced onions to a pan.
  5. 5Transfer sliced onions to a pan.
  6. 6Transfer sliced onions to a pan.
  7. 7Sauté the onions with butter, salt, and sugar for a few hours until caramelized, then let cool.
  8. 8Sauté the onions with butter, salt, and sugar for a few hours until caramelized, then let cool.
  9. 9Sauté the onions with butter, salt, and sugar for a few hours until caramelized, then let cool.
  10. 10In a large bowl, add warm water and sugar.
  11. 11In a large bowl, add warm water and sugar.
  12. 12In a large bowl, add warm water and sugar.
  13. 13Add active dry yeast to the bowl and let it bloom until foamy.
  14. 14Add active dry yeast to the bowl and let it bloom until foamy.
  15. 15Add active dry yeast to the bowl and let it bloom until foamy.
  16. 16Add melted butter and an egg to the yeast mixture and mix.
  17. 17Add melted butter and an egg to the yeast mixture and mix.
  18. 18Add melted butter and an egg to the yeast mixture and mix.
  19. 19Add bread flour, onion powder, thyme, and salt to the wet ingredients.
  20. 20Add bread flour, onion powder, thyme, and salt to the wet ingredients.
  21. 21Add bread flour, onion powder, thyme, and salt to the wet ingredients.
  22. 22Once the mixture looks shaggy, add the chopped caramelized onions.
  23. 23Once the mixture looks shaggy, add the chopped caramelized onions.
  24. 24Once the mixture looks shaggy, add the chopped caramelized onions.
  25. 25Knead the dough on a floured surface for 8-10 minutes.
  26. 26Knead the dough on a floured surface for 8-10 minutes.
  27. 27Knead the dough on a floured surface for 8-10 minutes.
  28. 28Place the dough in a bowl, cover, and let it rise for about 1 hour or until doubled in size.
  29. 29Place the dough in a bowl, cover, and let it rise for about 1 hour or until doubled in size.
  30. 30Place the dough in a bowl, cover, and let it rise for about 1 hour or until doubled in size.
  31. 31Prepare the butter spread by mixing soft unsalted butter, thyme, onion powder, and black pepper in a bowl.
  32. 32Prepare the butter spread by mixing soft unsalted butter, thyme, onion powder, and black pepper in a bowl.
  33. 33Prepare the butter spread by mixing soft unsalted butter, thyme, onion powder, and black pepper in a bowl.
  34. 34Punch down the risen dough and roll it out.
  35. 35Punch down the risen dough and roll it out.
  36. 36Punch down the risen dough and roll it out.
  37. 37Spread the butter mixture evenly over the rolled-out dough.
  38. 38Spread the butter mixture evenly over the rolled-out dough.
  39. 39Spread the butter mixture evenly over the rolled-out dough.
  40. 40Evenly sprinkle the remaining caramelized onions over the butter mixture.
  41. 41Evenly sprinkle the remaining caramelized onions over the butter mixture.
  42. 42Evenly sprinkle the remaining caramelized onions over the butter mixture.
  43. 43Evenly sprinkle the shredded gruyère, mozzarella, and provolone/Swiss cheeses over the onions.
  44. 44Evenly sprinkle the shredded gruyère, mozzarella, and provolone/Swiss cheeses over the onions.
  45. 45Evenly sprinkle the shredded gruyère, mozzarella, and provolone/Swiss cheeses over the onions.
  46. 46Optionally, add some of the cheese blend to the bottom of the baking pan.
  47. 47Optionally, add some of the cheese blend to the bottom of the baking pan.
  48. 48Optionally, add some of the cheese blend to the bottom of the baking pan.
  49. 49Roll the dough tightly into a log.
  50. 50Roll the dough tightly into a log.
  51. 51Roll the dough tightly into a log.
  52. 52Cut the log into about 8-9 pieces.
  53. 53Cut the log into about 8-9 pieces.
  54. 54Cut the log into about 8-9 pieces.
  55. 55Place the cut rolls into the prepared baking dish.
  56. 56Place the cut rolls into the prepared baking dish.
  57. 57Place the cut rolls into the prepared baking dish.
  58. 58Let the rolls rise for another 30-40 minutes.
  59. 59Let the rolls rise for another 30-40 minutes.
  60. 60Let the rolls rise for another 30-40 minutes.
  61. 61Bake at 350°F (175°C) for 28-35 minutes or until golden and bubbly.
  62. 62Bake at 350°F (175°C) for 28-35 minutes or until golden and bubbly.
  63. 63Bake at 350°F (175°C) for 28-35 minutes or until golden and bubbly.
  64. 64Optionally, brush the baked rolls with melted butter, sprinkle with parsley/chives, and flakey salt.
  65. 65Optionally, brush the baked rolls with melted butter, sprinkle with parsley/chives, and flakey salt.
  66. 66Optionally, brush the baked rolls with melted butter, sprinkle with parsley/chives, and flakey salt.

Ingredients

  • 3 large yellow onions
  • 3 large yellow onions
  • 3 large yellow onions
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 3 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 cup warm water
  • 2 cup warm water
  • 2 cup warm water
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 2.25 tsp active dry yeast
  • 2.25 tsp active dry yeast
  • 2.25 tsp active dry yeast
  • 3 tbsp unsalted butter, melted
  • 3 tbsp unsalted butter, melted
  • 3 tbsp unsalted butter, melted
  • 1 egg, room temp
  • 1 egg, room temp
  • 1 egg, room temp
  • 0.33 cup cooled caramelized onions, chopped
  • 0.33 cup cooled caramelized onions, chopped
  • 0.33 cup cooled caramelized onions, chopped
  • 3 cups bread flour
  • 3 cups bread flour
  • 3 cups bread flour
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 0.5 cup unsalted butter, soft
  • 0.5 cup unsalted butter, soft
  • 0.5 cup unsalted butter, soft
  • 1 tsp thyme
  • 1 tsp thyme
  • 1 tsp thyme
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 1 cup remaining caramelized onions
  • 1 cup remaining caramelized onions
  • 1 cup remaining caramelized onions
  • 1 cup gruyère cheese
  • 1 cup gruyère cheese
  • 1 cup gruyère cheese
  • 0.5 cup mozzarella cheese
  • 0.5 cup mozzarella cheese
  • 0.5 cup mozzarella cheese
  • 0.5 cup provolone or Swiss cheese
  • 0.5 cup provolone or Swiss cheese
  • 0.5 cup provolone or Swiss cheese
  • melted butter
  • melted butter
  • melted butter
  • parsley/chives
  • parsley/chives
  • parsley/chives
  • flakey salt
  • flakey salt
  • flakey salt

Equipment

knifecutting boardbowlwhiskscissorsspatulabaking dishoven

Tips

  • Slice onions thin.
  • Sauté onions on medium/medium-low heat.
  • Let caramelized onions cool before using in the dough.
  • Bloom yeast until it is foamy.
  • Knead the dough for 8-10 minutes.
  • Let dough rise until doubled in size.
  • Roll dough out after the first rise.
  • Shred cheese and set aside.
  • Spread butter mixture over rolled out dough.
  • Evenly sprinkle caramelized onions and then cheese over the butter mixture.
  • Roll the dough tightly.
  • Adding cheese at the bottom of the pan is optional for a nice layer.
  • Brush melted butter, parsley/chives, and flakey salt on top of rolls after baking.