Mini onion soup bread bowls
These hearty little bread and soup appetizers serve up comfort food in style.
If you weren’t born yesterday (in the culinary world), you know that nothing smells better than onions frying in a pan. There have been many a time when I’ve fooled visitors to the house into thinking all manner of culinary goodies were coming out of my kitchen when it was only a bunch of sliced onions frying away.
This soup gets its incredible aroma and sweet and savory flavor from a boat-load of onions, fried to a golden, caramelized state, with some rich sour cream and cheddar to top it all off. No fooling here – it smells great, looks great and tastes divine.
- 3 pounds frozen raw dinner rolls (38 total)
- 2 tablespoons olive oil
- 6 medium onions
- 1 tablespoon soy sauce
- 2 tablespoons onion soup mix
- 1 cup sour cream
- 1 cup shredded cheddar
- 1/4 cup olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dill
- 1 teaspoon garlic powder
Topping for rolls:
Place 19 muffin liners into muffin tin. Place two frozen dinner rolls in each liner, and cover with plastic wrap sprayed with non-stick spray. Set aside for 2 hours.
(*You can also make your own dough with this recipe, place two balls half the size of ping pongs into each muffin liner, and proceed with directions.)
Heat 2 tablespoons oil in a medium pot.
Slice onions into half rings, and sauté for 20-30 minutes or until golden and fragrant.
Add 6 cups water, consommé and soy sauce. Bring to a boil, reduce heat, and simmer 30 minutes.
When dinner rolls have puffed up, preheat oven to 350° F.
Mix olive oil with spices and use a pastry brush to coat the tops of the rolls.
Bake 20 minutes.
Remove rolls from oven and place on wire rack to cool for 10 minutes.
When slightly cooled, take a knife and cut a deep round chunk off the top of the roll. Remove and set aside (for snacking – chef’s privilege). You should have a roll with a hollowed out top, leaving a lining of bread all around.
Place rolls back in oven for 7-10 minutes to crisp up.
Remove from oven, fill with soup, and garnish with a teaspoon of sour cream and a sprinkling of cheddar.