This caramelized onion rolls recipe is delicious and surprisingly easy. Inspired by French onion soup, it features deeply caramelized onions finished with red wine and balsamic, melted Gruyère (or Comté) and sharp cheddar, and is baked on buttered sweet rolls until gooey and golden.
What ingredients do you need for these caramelized onion rolls?
Sweet rolls: Store-bought sweet rolls, sliced horizontally so they can be stuffed and baked together.
Caramelized onions: Olive oil, yellow onions, butter, red wine and balsamic vinegar to deepen the flavor as the onions cook down.
Cheeses: Comté or Gruyère (or a mix), plus sharp cheddar for a little bite.
Herbs and finishing: Fresh thyme and parsley, plus butter to brush the tops (an egg wash can be used instead if you prefer).
Salt and freshly ground black pepper to taste.
Instructions to make this recipe
Preheat the oven to 350°F (175°C).
Make the caramelized onions
In a large skillet or cast-iron pan, warm 1 tablespoon olive oil over medium to medium-high heat. Add thinly sliced yellow onions and a pinch of salt. Cook, stirring occasionally, for 10–15 minutes so the onions begin to soften and brown.
About halfway through, add 1 tablespoon balsamic vinegar, 2 tablespoons butter and 1/4 cup red wine. Continue to cook, stirring occasionally, until the onions are deeply caramelized and the liquid has reduced, about another 15–20 minutes. Season with salt and black pepper and set aside.
Prepare the rolls
Slice the sweet rolls horizontally so each is split into a top and bottom. Arrange the bottom halves in an oven-safe pan that fits the rolls snugly.
Make the herb butter
Melt the remaining 2 tablespoons butter and stir in finely chopped thyme and parsley. This will be brushed on the buns before and after baking.
Assemble and bake
Brush the herb butter on the bottom buns. Spoon the caramelized onions evenly over the bottoms, then sprinkle with the shredded Gruyère (or Comté) and sharp cheddar. Add a few extra thyme leaves, then place the top buns on each roll.
Brush the top buns with the remaining herb butter. Bake for 15–20 minutes, until the tops are toasted, the butter has melted into the rolls, and the cheese is fully melted and bubbly. Remove from the oven and serve warm.
Serving suggestions
These rolls make a rich side for roasted meats, a cozy addition to soups and stews, or a decadent appetizer on their own. They pair nicely with a simple green salad to cut the richness.
Recipe details
Caramelized Onion Rolls
Ingredients
- Sweet rolls, 12 rolls
- 1 tablespoon olive oil
- 3 yellow onions, thinly sliced
- 2 tablespoons butter (plus 2 more for topping)
- 1/4 cup red wine
- 1 tablespoon balsamic vinegar
- 1/2 cup Gruyère or Comté, shredded
- 1/2 cup sharp cheddar, shredded
- Small bundle thyme and parsley, finely minced
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet. Add sliced onions and a pinch of salt; cook over medium heat, stirring occasionally, for 10–15 minutes until soft and beginning to brown.
- Add balsamic vinegar, 2 tablespoons butter and red wine. Continue to cook, reducing the liquid and caramelizing the onions for another 15–20 minutes. Season with salt and pepper and set aside.
- Slice rolls horizontally and place the bottoms in an oven-safe pan.
- Melt the remaining 2 tablespoons butter and stir in chopped thyme and parsley.
- Brush the herb butter on the bottom buns, layer with caramelized onions, then both cheeses. Sprinkle with a little fresh thyme and place the top buns on.
- Brush the tops with the remaining herb butter and bake 15–20 minutes until buns are golden and cheese is melted. Serve warm.
Nutrition
Calories: 188 kcal; Carbohydrates: 9 g; Protein: 4 g; Fat: 14 g; Saturated Fat: 7 g. Nutrition values are approximate.
