Cheesy Crescent-Topped Onion-Mushroom Soup
Cheesy Crescent-Topped Onion-Mushroom Soup might be just the main course you are searching for. This recipe makes 4 servings with 479 calories, 13g of protein, and 27g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up crescent dinner rolls, swiss cheese, thyme leaves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.
Instructions
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.
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.
Meanwhile, heat oven to 375F. 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.
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.
Ladle soup into individual soup bowls. Top each with 1 crescent topper.
Serve soup with additional crescent toppers.