French Onion Soup Rolls

Ingredients

Carmelized Onions:

3 large yellow onions, thinly sliced

2 tbsp butter

1 tbsp olive oil

1 tsp salt

½ tsp sugar

1 tsp fresh thyme leaves

2 tsp Worcestershire sauce

¼ cup dry white wine or sherry

Dough:

¾ cup warm milk (about 110°F)

2¼ tsp instant yeast (1 packet)

2 tbsp sugar

3 cups all-purpose flour

1 tsp salt

1 egg

4 tbsp melted butter

Filling:

Caramelized onions

1½ cups shredded Gruyère cheese (or a mix of Gruyère + mozzarella for meltiness)

Optional: 2 tbsp finely chopped parsley or chives

Topping:

½ cup beef broth

1 tbsp butter

1 tsp Worcestershire

Directions

Step 1: Caramelize the Onions

In a large skillet over medium heat, melt butter with olive oil.

Add onions, salt, and sugar. Cook, stirring often, for 30–40 minutes until deep golden brown.

Stir in thyme and deglaze with wine or Worcestershire near the end.

Let cool completely before using (you can even make them a day ahead)

Step 2: Make the Dough

In a bowl, combine warm milk, yeast, and sugar. Let sit 5 minutes until foamy.

Mix in egg, melted butter, and salt.

Add flour and knead (by hand or mixer) until soft and elastic, about 8–10 minutes.

Form a ball, place in an oiled bowl, cover, and let rise 1 hour or until doubled.

Step 3: Assemble the Rolls

Roll dough out on a floured surface into a rectangle (about 12x18 inches).

Spread the caramelized onions evenly, leaving a ½-inch border.

Sprinkle cheese over top.

Roll up tightly (like cinnamon rolls) from the long edge.

Slice into 12 pieces and place in a greased baking dish.

Place cube of cheese in center for extra cheesy center.

Cover and let rise again 30–45 minutes.

Step 4: Topping

French onion glaze: Simmer ½ cup beef broth with 1 tbsp butter and 1 tsp Worcestershire until slightly reduced.

Step 5: Bake

Preheat oven to 350°F.

Top with glaze & fried onion crumbles.

Bake 25–30 minutes, until golden brown and bubbling.

Notes

https://www.tiktok.com/@anneriggs_/video/7568667431170739486