Prep Time: 30 min.

Bake Time: 20-25 min.

Servings: 12

Difficulty: Intermediate

The flavors of french onion soup baked into a roll.

Ingredients

12 Rhodes White Dinner Rolls, dough thawed but still cold
1 Tbsp butter, melted
1 yellow onion, sliced into strings
2 Tbsp cooking wine
2 cups Gruyere, shredded
2 tsp salt
1 tsp pepper
1 Tbsp dried parsley

Instructions

Combine rolls and roll out into a 14×18 inch rectangle on a sprayed surface. Cover with sprayed plastic wrap and let rest.

Place onions, butter, salt, pepper, and parsley in a pan. Heat on low until onions are caramelized, stirring often, about 25 minutes. Remove from heat.

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.

Roll up dough toward the clean edge and pinch to seal. Cut into 12 pieces and place on a sprayed 9×13 inch pan. Let rise till double in size, about 30 minutes.

Bake at 350ºF for 25-30 minutes. Remove from oven and set to broil. Top with remaining cheese and broil for 3-5 minutes or until cheese is golden on top.