Bread Dinner Recipes
High-Protein French Onion Soup Rolls
These French onion soup rolls wrap deeply caramelized onions, thyme, Gruyère, mozzarella and Parmesan inside soft Greek yogurt dough. Savory broth baked underneath creates glossy bottoms while the tops become golden, cheesy and crisp. Each large roll has approximately 20 grams of protein.
Ingredients you’ll need:
- Active Dry Yeast: Gives the rolls their soft, fluffy texture. The yeast should become visibly foamy before you continue.
- Honey: Feeds the yeast and helps confirm that it is active.
- Whole Milk: Adds richness and creates a softer dough than water alone.
- 0% Greek Yogurt: Keeps the dough tender and adds protein without making the rolls heavy.
- Olive Oil: Used in both the dough and onion filling for softness and flavor.
- All-Purpose Flour: Gives the rolls enough structure to hold the heavy onion and cheese filling.
- Yellow Onions: Three large onions cook down into a deeply golden, jammy filling. Slice them very thinly so they caramelize evenly.
- Coconut Sugar: A small amount helps the onions caramelize and brings out their natural sweetness.
- Garlic and Fresh Thyme: Add the savory, aromatic flavor associated with classic French onion soup.
- Worcestershire Sauce: Adds depth to both the onions and broth without requiring a long soup simmer.
- Beef Broth: Used to deglaze the onions and again along the bottom of the baking dish. Use a deeply flavored broth because the rolls absorb it as they bake.
- Gruyère: This is the defining French onion soup flavor. It melts beautifully and becomes golden and blistered on top.
- Part-Skim Mozzarella: Creates the dramatic cheese pull while keeping the filling softer than Gruyère alone.
- Parmesan: Adds saltiness and a sharper finish inside and over the rolls.
- Dijon Mustard: Whisked into the broth to give the bottoms a subtle tang and more developed flavor.
Why You’ll Love These French Onion Soup Rolls
- French Onion Soup in Roll Form: Sweet caramelized onions, thyme, broth and three kinds of cheese are wrapped into one enormous savory roll.
- Approximately 20 Grams of Protein: Greek yogurt and three cheeses make these far more substantial than an ordinary dinner roll.
- Soft Greek Yogurt Dough: The dough bakes up fluffy and tender while remaining strong enough to hold the heavy filling.
- Properly Caramelized Onions: The onions cook slowly for 35 to 45 minutes until deeply golden and jammy. There is no shortcut, but the flavor is worth it.
- Three-Cheese Filling: Gruyère supplies the flavor, mozzarella creates the pull and Parmesan adds a salty finish.
- Glossy Broth-Soaked Bottoms: The broth is poured around the rolls rather than over them, giving you sticky, savory bottoms without sacrificing the golden tops.
- Made for Pulling Apart While Hot: The tops are crisp, the middles are soft and the cheese stays completely molten.
How to Make French Onion Soup Rolls
Step 1: Activate the Yeast
Warm the water to approximately 105°F and stir in the honey. Add the active dry yeast, give it one gentle stir and leave it undisturbed for 5 to 10 minutes. The surface should become visibly bubbly and foamy.
Step 2: Make the Greek Yogurt Dough
Add the milk, Greek yogurt and olive oil to the activated yeast. Mix in the flour and sea salt until a shaggy dough forms.
Knead for 7 to 9 minutes, until the dough becomes smooth and slightly tacky. Transfer it to a lightly greased bowl, cover and let it rise for 60 to 90 minutes, or until doubled.
Step 3: Caramelize the Onions
Heat the butter and olive oil over medium-low heat. Add the thinly sliced onions, coconut sugar and sea salt.
Cook for 35 to 45 minutes, stirring occasionally, until the onions are deeply golden, sweet and jammy. Do not increase the heat to rush them. High heat creates browned onions, but it does not produce the same sweetness or texture.
Add the garlic, thyme, black pepper and Worcestershire sauce during the final few minutes. Pour in the beef broth, scrape up everything from the bottom of the pan and cook until the liquid has completely evaporated. Cool the onions completely before filling the dough.
Step 4: Fill and Shape the Rolls
Combine the shredded Gruyère, mozzarella and Parmesan, reserving a handful of Gruyère and Parmesan for the tops.
Roll the dough into a 12-by-16-inch rectangle. Spread the cooled onions evenly over the surface, leaving a clean border along one long edge. Cover with the cheese mixture and plenty of cracked black pepper.
Roll the dough tightly from the opposite long edge, then cut it into 8 large rolls.
Step 5: Proof the Rolls
Arrange the rolls in a greased baking dish with a little room between them. Cover and let them rise for 25 to 30 minutes, until noticeably puffy.
Step 6: Add the Broth and Bake
Whisk the beef broth, Worcestershire sauce, thyme and Dijon mustard.
Pour the mixture into the spaces between the rolls and around the bottom of the dish. Do not pour it over the tops. Scatter the reserved Gruyère and Parmesan over the rolls.
Bake at 375°F for 25 to 30 minutes, until the tops are golden and the broth is bubbling around the edges. Broil for the final minute or two if you want darker, blistered cheese, watching carefully because Gruyère browns quickly.
Let the rolls rest for 5 minutes so the broth can settle into the bottoms. Finish with thyme, Parmesan, cracked black pepper and flaky sea salt.
Come Cook With Me
Tips for the Best French Onion Soup Rolls
- Do not rush the onions. Proper caramelization takes at least 35 minutes over medium-low heat. High heat can burn the edges before the onions become soft and sweet.
- Cook away all the broth in the filling. The onions should be jammy rather than wet. Excess liquid can create soggy or underbaked centers.
- Cool the onions completely. Warm filling can soften the dough, melt the cheese and make the rolls difficult to shape.
- Keep the dough slightly tacky. Adding too much flour produces dense rolls instead of soft, fluffy ones.
- Shred the cheese yourself. Freshly shredded cheese melts more smoothly than packaged cheese coated with anti-caking ingredients.
- Pour the broth around the rolls. Keeping it off the tops preserves their golden color and slightly crisp texture.
- Watch closely while broiling. Gruyère can go from beautifully blistered to burned very quickly.
- Rest for 5 minutes before serving. This gives the broth time to absorb into the bottoms without allowing the cheese to lose its molten texture.
How to Store
- Refrigerator: Store cooled rolls in an airtight container for up to 4 days.
- Freezer: Wrap the baked rolls individually and freeze them for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Cover and warm the rolls in a 325°F oven until heated through. Uncover them for the final few minutes to restore the golden tops.
- Microwave: Microwave individual rolls in short intervals. The centers will stay soft, although the tops will not be as crisp.
Frequently Asked Questions
Why aren’t my onions caramelizing?
The pan may be overcrowded, the onions may be sliced too thickly or the heat may be too low. They need steady medium-low heat and enough time for their moisture to evaporate before they can turn deeply golden.
Can I make the onions ahead of time?
Yes. Caramelize the onions up to 3 days in advance and refrigerate them in an airtight container. Bring them close to room temperature before spreading them over the dough.
Can I assemble the rolls the night before?
Yes. Shape the rolls, place them in the baking dish, cover tightly and refrigerate overnight before the second rise. The next day, let them sit at room temperature until puffy, then add the broth and bake.
Can I use instant yeast?
Yes. Use the same amount and mix it directly into the flour. The dough may rise more quickly, so judge it by its size rather than the clock.
What can I substitute for Gruyère?
Comté, Emmental or a good-quality Swiss cheese will give you the closest flavor and melting quality.
Can I make these vegetarian?
Yes. Replace the beef broth with a deeply flavored mushroom or vegetable broth and use a vegetarian Worcestershire sauce.
Why are the centers soggy?
The onion filling probably contained too much liquid, or the rolls needed additional baking time. Cook the onions until jammy and completely dry before cooling them.
How do I know when the rolls are finished?
The tops should be deeply golden, the cheese should be bubbling around the edges and the center of the dough should no longer look wet. An internal temperature near 190°F indicates that enriched yeast dough is baked through.
Other Dinner Recipes You'll Love
Recommended
French Onion Soup Rolls
Ingredients
Method
- Warm the water to about 105°F and stir in the honey. Add the yeast, give it one gentle stir, and leave it completely undisturbed 5 to 10 minutes until bubbly and foamy.
- Add the whole milk, Greek yogurt, and olive oil, then the flour and sea salt. Mix until a shaggy dough forms.
- Knead 7 to 9 minutes until smooth, elastic, and slightly tacky. Cover and rise 60 to 90 minutes until doubled.
- Heat the butter and olive oil in a large skillet over medium low. Add the onions, coconut sugar, and sea salt.
- Cook 35 to 45 minutes, stirring occasionally, until the onions are deeply golden, extremely soft, and jammy.
- Add the garlic, thyme, black pepper, and Worcestershire in the final few minutes.
- Pour in the beef broth and scrape up the caramelized bits from the bottom of the pan. Cook until the liquid has essentially evaporated. Cool completely.
- Combine the Gruyère, mozzarella, and parmesan, setting aside a small handful of Gruyère and parmesan for the top.
- Roll the risen dough into a rectangle about 12 by 16 inches. Spread the cooled onions evenly over it, leaving a small border along one long edge.
- Cover generously with the cheese mixture and plenty of cracked black pepper.
- Roll tightly from the long side into a log and cut into 8 rolls.
- Arrange in a lightly greased baking dish with a little room between them. Cover and rise 25 to 30 minutes until visibly puffy.
- Preheat the oven to 375°F. Whisk the beef broth, Worcestershire, thyme, and Dijon together.
- Slowly pour the broth mixture into the spaces around the rolls and along the bottom of the dish, avoiding the tops. Scatter the reserved cheese over the rolls.
- Bake 25 to 30 minutes until the rolls are deeply golden and the cheese and broth are bubbling at the edges.
- Broil the final 1 to 2 minutes for blistered cheese spots, watching closely since Gruyère browns fast.
- Rest 5 minutes so the broth settles into the bottoms while the cheese stays molten. Finish with fresh thyme, grated parmesan, cracked black pepper, and flaky sea salt.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Did you love this recipe?
If you make this, please leave a star rating so I know you loved it. And if you share it on Instagram, tag @wideeyedgiant. Seeing your versions is the best part!
Give it a share:
