French Onion Parmesan Rolls Recipes

Steps:

• Preheat the broiler to 425 degrees F.
• With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
• Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
• Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet, saute the onions, sugar, and 1 teaspoon of the salt in the clarified butter over medium-high heat; stir constantly to prevent burning. Cook until golden brown. Add sherry and stir to lift any caramelized onion on the bottom of the pan. Remove from the heat and set aside.
• Spread out the bread pieces evenly on a baking sheet. Place in the oven for about 5 to 8 minutes to dry the bread slightly but not to add color. Set aside to cool.
• Whisk together the eggs, cream, mustard, thyme, the remaining salt, and pepper. Soak the bread in the egg mixture for 5 minutes.
• In a casserole dish, layer the bread with the onions and cheese. Pour the remaining egg mixture over the top.
• Bake for 35 minutes or until the egg mixture is set.

Steps:

• Put oven rack in upper third of oven and preheat oven to 400°F.
• Stir together cheese, mayonnaise, onion, and cayenne.
• Cut out 4 rounds from each bread slice using cutter and arrange on a baking sheet. Bake toasts until tops are crisp and just golden, 3 to 4 minutes. Cool toasts slightly on baking sheet on a rack. (Leave oven on.)
• Top each toast with a rounded 1/2 teaspoon cheese mixture, spreading to edge with a small offset spatula or knife. Bake toasts until topping is puffed and golden, about 6 minutes.

Steps:

• Combine cheese, mayonnaise, and onion.
• Spread on halved French bread.
• Place on baking sheet, bake at 375 for 15 to 18 minutes or until bubbly and lightly browned (or wrap in foil and heat on grill).
• Do not overcook.
• Remove from oven, let sit 5 minutes, then cut into serving pieces and enjoy. Careful, as topping will be very hot!

Steps:

• On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In a small bowl, combine the cheese, butter and ranch dressing mix. , Roll balls in cheese mixture; arrange in 2 greased 9-in. square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes. , Meanwhile, preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.

Steps:

• Heat oven to 375°F.
• In small bowl, combine onion crumbles, butter, Parmesan cheese, poppy seed, 1/4 teas. chili powder, garlic powder and pepper; mix well.
• Separate dough into 4 rectangles; firmly press perforations to seal.
• Cut each rectangle lengthwise into 2 strips, forming 8 strips.
• Spoon about 2 teas. onion mixture down center of each strip.
• Bring long sides of dough together over filling; firmly pinch edges to seal.
• Twist each filled dough strip; form into a ring.
• Pinch ends of strips together to seal.
• In small bowl, combine bread crumbs and 1/4 teas. chili powder.
• Brush tops and sides of rings with beaten egg and sprinkle with bread crumb mixture. Place, crumb side up, on ungreased cookie sheet.
• Bake for 10-15 minutes or until deep golden brown.
• Serve warm.

Steps:

• Melt butter with oil in large saucepan over medium heat.
• Add onions, garlic and sugar and cook until lightly-coloured, stirring occasionally, about 6-7 minutes.
• Add wine and bring to a boil.
• Cook 5 minutes.
• Add stock and bring to simmer.
• Simmer uncovered for 1 ½ hours.
• Season to taste.
• (can be prepared 1 day ahead) Preheat broiler.
• Ladle soup into 6 ovenproof bowls.
• Top with 2 slices of toasted bread each, sprinkle with 1/3 cup Swiss cheese each, sprinkle with ½ tsp Parmesan cheese each.
• Broil until cheese melts.
• Serve immediately.

Steps:

• Divide the bread dough into 20 portions; shape each into a ball. In a shallow bowl, combine cheese and soup mix. Place butter in another shallow bowl. , Roll each ball in butter, then in the cheese mixture. Arrange in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Remove from dish to wire rack. Serve warm.

Steps:

• In a small bowl, combine the cheese blend, mayonnaise, Parmesan cheese and onions; spread over cut sides of bread., Place on an ungreased baking sheet. Bake at 375° for 12-15 minutes or until cheese is melted.

Steps:

• Preheat oven to 350°F
• Slice bread into 14 equal pieces, cutting to but not through the bottom of the loaf.
• In small bowl, combine all remaining ingredients; blend well. Spread part of the cheese mix between the first 2 slices of bread. Skip the next slice but spead on the following one, alternating the spread every other slice.
• Place loaf on a large sheet of heavy duty foil and lift up foil to cover and wrap securely.
• Bake for 20 to 25 min or until bread is hot.

Steps:

• Divide the bread dough into 20 portions; shape each into a ball. In a bowl, combine the Parmesan cheese and soup mix. Place butter in another bowl. Roll each ball in butter, then in the cheese mixture. Arrange in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and let rise in a warm place until doubled, about 45 minutes.
• Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Steps:

• Melt butter in a small bowl. Pour the onion soup mix into another small bowl and crush onion pieces slightly so no large pieces remain. Add Parmesan cheese and stir well to combine. Dip each roll into butter and then into onion soup mixture. Place on a large sprayed baking sheet. Cover with plastic wrap and let rise until doubled in size. Remove wrap and bake at 350°F 15-20 minutes. Serve warm.

Steps:

• Slice onions finely, sautee in butter until tender.
• Add water, boullion cubes, and Kitchen Bouquet.
• Simmer 20 minutes, add croutons and serve.
• To make croutons: Toast bread slices under broiler.
• Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese.
• Dice.

Steps:

• Heat broiler.
• Mix mayo, Parmesan and onions until well blended.
• Spread onto crackers; place on baking sheet.
• Broil, 6 inches from heat, 2 to 3 min. or until mayo mixture is bubbly and golden brown. Serve warm.