Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Cheesy Crescent-Topped Onion-Mushroom Soup

(1)

0 reviews

50 min prep time
60 min total time
14 ingredients
4 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

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

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)

Steps

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.

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 475
Calories from Fat: 205

% Daily Value

Total Fat: 23g; 35%
Saturated Fat 10g 50%
Cholesterol: 30mg; 10%
Sodium: 2320mg; 97%
Total Carbohydrate: 47g; 16%
Dietary Fiber 3g 12% Sugars 17g
Protein: 14g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 8%; 8%
Calcium: 24%; 24%
Iron: 16%; 16%

Exchanges:

3 Starch; 1 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation