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. MORE+ LESS-

By Pillsbury Kitchens

Updated December 9, 2009

Make with

Pillsbury Crescents

Ingredients

tablespoons butter or margarine

tablespoon vegetable oil

medium onions, thinly sliced (about 5 cups)

teaspoon packed brown sugar

cups sliced fresh mushrooms

teaspoons all-purpose flour

teaspoon salt

cans (14 oz each) beef broth

cups water

1/2

cup dry sherry or water

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

tablespoons grated Parmesan cheese

1/2

teaspoon dried thyme leaves

1/2

cup finely shredded Swiss cheese (2 oz)

Hide Images

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.

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.