French onion soup was created in 1765 when Parisian vendors needed cheap food—now it's luxury bread.
Cheesy French Onion Soup Rolls
Indulge in these mouthwatering rolls bursting with sweet caramelized onions and gooey melted cheese, capturing the essence of your favorite French onion soup! With a golden, crispy exterior and a soft, savory center, these delightful treats are perfect for snacking or sharing at your next gathering. Get ready to impress your taste buds and your friends with this irresistible twist on a classic favorite!
Prep
15
min
Cook
35
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 3 large yellow onions (about 900g total)
- 1/3 cup (100g) cooled caramelized onions, chopped (79.2 ml)
- remaining caramelized onions (~1 cup)
- 2/3 cup (160ml) warm water (161 ml)
🥛Dairy & Eggs(6)
- 3 tbsp (42g) unsalted butter (42 g)
- 3 tbsp (42g) unsalted butter, melted (42 g)
- 1/2 cup (113g) unsalted butter, soft (114 g)
- 1/2 cup (50g) provolone or swiss (120 ml)
- 1 egg, room temp
- 1/2 cup (60g) mozzarella (120 ml)
🫙Pantry Staples(4)
- ~3 cups (360g) bread flour (375 g)
- 1/2 tsp (2g) sugar (2.5 ml)
- 1 tbsp (12g) sugar (15 ml)
- 2 1/4 tsp (7g) active dry yeast (11.2 ml)
🧂Spices & Seasonings(6)
- 1/4 tsp black pepper (1.25 ml)
- 1/2 tsp onion powder (2.5 ml)
- 1/4 tsp (1g) salt (1.25 ml)
- 1 1/2 tsp salt (7.5 ml)
- 1/2 tsp dried thyme (2.5 ml)
- 1 tsp thyme (5 ml)
📦Other(1)
- 1 cup (100g) gruyère (240 ml)
👨🍳 Instructions
- 1
Slice onions thin and then sauté on medium/medium-low with butter, salt, and sugar. When done, let cool before using.
- 2
In a large bowl, add warm water, sugar, and yeast. Bloom yeast until it's foamy.
- 3
Then add in melted butter, egg, and mix.
- 4
Add in the bread flour, onion powder, thyme, and salt. Once it's shaggy looking, add in the caramelized onions and then knead for 8-10 minutes.
- 5
Place in a bowl and let rise for about 1 hour or until it's doubled in size.
- 6
Punch dough and roll out.
- 7
Mix butter, thyme, onion powder, and black pepper.
- 8
Spread butter mixture over rolled out dough then evenly sprinkle on the remaining caramelized onions, and then the cheese.
- 9
Roll it tightly and cut into about 8-9 pieces.
- 10
Optional: add cheese at the bottom for a nice layer.
- 11
Bake at 350°F (175°C) for 28-35 minutes or until golden and bubbly.
- 12
Brush melted butter, parsley/chives, and flaky salt on top of rolls after baking.
💡 Pro Tips
- ✓Caramelize onions at exactly 285-300°F surface temperature using an infrared thermometer because the Maillard reaction peaks in this range, creating maximum umami compounds without burning.technique285-300°F
- ✓Add 1 teaspoon sugar per 2 pounds of onions during caramelization to accelerate browning by providing additional reducing sugars for the Maillard reaction.ingredient1 tsp per 2 lbs
- ✓Cool caramelized onions to below 80°F before mixing into dough because hot onions will kill yeast and create uneven gluten development.timingBelow 80°F
- ✓Knead the enriched dough for exactly 8-10 minutes to develop 85% gluten strength - the butter and egg require longer kneading than lean doughs to achieve proper windowpane test.technique8-10 minutes
- ✓Use Gruyère or aged Swiss cheese with 45-48% moisture content because lower moisture cheeses won't create steam pockets that make rolls soggy during baking.ingredient45-48% moisture
Share this recipe
Prep
15
min
Cook
35
min
Serves
8
people
Level
intermediate
Share this recipe
French onion soup was created in 1765 when Parisian vendors needed cheap food—now it's luxury bread.
Cheesy French Onion Soup Rolls
Indulge in these mouthwatering rolls bursting with sweet caramelized onions and gooey melted cheese, capturing the essence of your favorite French onion soup! With a golden, crispy exterior and a soft, savory center, these delightful treats are perfect for snacking or sharing at your next gathering. Get ready to impress your taste buds and your friends with this irresistible twist on a classic favorite!
📝 Ingredients
Serves 8🥬Fresh Produce(4)
- 3 large yellow onions (about 900g total)
- 1/3 cup (100g) cooled caramelized onions, chopped (79.2 ml)
- remaining caramelized onions (~1 cup)
- 2/3 cup (160ml) warm water (161 ml)
🥛Dairy & Eggs(6)
- 3 tbsp (42g) unsalted butter (42 g)
- 3 tbsp (42g) unsalted butter, melted (42 g)
- 1/2 cup (113g) unsalted butter, soft (114 g)
- 1/2 cup (50g) provolone or swiss (120 ml)
- 1 egg, room temp
- 1/2 cup (60g) mozzarella (120 ml)
🫙Pantry Staples(4)
- ~3 cups (360g) bread flour (375 g)
- 1/2 tsp (2g) sugar (2.5 ml)
- 1 tbsp (12g) sugar (15 ml)
- 2 1/4 tsp (7g) active dry yeast (11.2 ml)
🧂Spices & Seasonings(6)
- 1/4 tsp black pepper (1.25 ml)
- 1/2 tsp onion powder (2.5 ml)
- 1/4 tsp (1g) salt (1.25 ml)
- 1 1/2 tsp salt (7.5 ml)
- 1/2 tsp dried thyme (2.5 ml)
- 1 tsp thyme (5 ml)
📦Other(1)
- 1 cup (100g) gruyère (240 ml)
👨🍳 Instructions
- 1
Slice onions thin and then sauté on medium/medium-low with butter, salt, and sugar. When done, let cool before using.
- 2
In a large bowl, add warm water, sugar, and yeast. Bloom yeast until it's foamy.
- 3
Then add in melted butter, egg, and mix.
- 4
Add in the bread flour, onion powder, thyme, and salt. Once it's shaggy looking, add in the caramelized onions and then knead for 8-10 minutes.
- 5
Place in a bowl and let rise for about 1 hour or until it's doubled in size.
- 6
Punch dough and roll out.
- 7
Mix butter, thyme, onion powder, and black pepper.
- 8
Spread butter mixture over rolled out dough then evenly sprinkle on the remaining caramelized onions, and then the cheese.
- 9
Roll it tightly and cut into about 8-9 pieces.
- 10
Optional: add cheese at the bottom for a nice layer.
- 11
Bake at 350°F (175°C) for 28-35 minutes or until golden and bubbly.
- 12
Brush melted butter, parsley/chives, and flaky salt on top of rolls after baking.
💡 Pro Tips
- ✓Caramelize onions at exactly 285-300°F surface temperature using an infrared thermometer because the Maillard reaction peaks in this range, creating maximum umami compounds without burning.technique285-300°F
- ✓Add 1 teaspoon sugar per 2 pounds of onions during caramelization to accelerate browning by providing additional reducing sugars for the Maillard reaction.ingredient1 tsp per 2 lbs
- ✓Cool caramelized onions to below 80°F before mixing into dough because hot onions will kill yeast and create uneven gluten development.timingBelow 80°F
- ✓Knead the enriched dough for exactly 8-10 minutes to develop 85% gluten strength - the butter and egg require longer kneading than lean doughs to achieve proper windowpane test.technique8-10 minutes
- ✓Use Gruyère or aged Swiss cheese with 45-48% moisture content because lower moisture cheeses won't create steam pockets that make rolls soggy during baking.ingredient45-48% moisture