Cheesy Crescent-Topped Onion-Mushroom Soup

Loaded with slow-cooked onions and mushrooms and topped with a crescent roll crown, this soup makes a perfect lunch or light dinner.

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Servings 4

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ingredients 14
Prep Time 50 min
Total Time 60 min

Ingredients

2: tablespoons butter or margarine

1: tablespoon vegetable oil

5: medium onions, thinly sliced (about 5 cups)

1: teaspoon packed brown sugar

2: cups sliced fresh mushrooms

2: teaspoons all-purpose flour

1: teaspoon salt

2: cans (14 oz each) beef broth

2: cups water

1/2: cup dry sherry or water

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

2: tablespoons grated Parmesan cheese

1/2: teaspoon dried thyme leaves

1/2: cup finely shredded Swiss cheese (2 oz)

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Directions

1 In 4-quart Dutch oven or large saucepan, heat butter and oil over medium heat until butter is melted. Add onions; cook about 15 minutes, stirring frequently, until onions are tender and light golden brown.
2 Stir in brown sugar. Cook about 5 minutes, stirring occasionally, until golden brown. Add mushrooms; cook about 5 minutes, stirring occasionally, until tender. Stir in flour and salt. Stir in broth, water and sherry. Heat to boiling. Reduce heat. Cover; simmer 20 minutes.
3 Meanwhile, heat oven to 375°F. On ungreased cookie sheet, unroll dough into 1 large rectangle; press perforations to seal. Sprinkle Parmesan cheese and thyme evenly over dough. Starting with 1 short side, roll up. Cut roll into 8 slices; place cut sides down on cookie sheet. Press slices to form 3-inch rounds.
4 Bake 10 to 14 minutes or until golden brown. Remove baked rounds from oven. Sprinkle each with Swiss cheese. Bake 1 to 2 minutes longer or until cheese is melted and begins to brown.
5 Ladle soup into individual soup bowls. Top each with 1 crescent topper. Serve soup with additional crescent toppers.

EXPERT TIPS

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Expert Tips

Accompany this classic soup with a salad of baby greens and grape or cherry tomatoes.

French onion soup is typically topped with a slice of French bread and lots of Swiss cheese and then broiled. We replaced the French bread with toppers made from refrigerated crescent rolls. They're great for dunking, too.