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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.

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Prep Time 50 min
Total Time 60 min
Servings 4

Ingredients

2: tablespoons butter or margarine

1: tablespoon vegetable oil

5: medium onions, thinly sliced (about 5 cups)

1: teaspoon packed brown sugar

2: cups sliced fresh mushrooms

2: teaspoons all-purpose flour

1: teaspoon salt

2: cans (14 oz each) beef broth

2: cups water

1/2: cup dry sherry or water

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

2: tablespoons grated Parmesan cheese

1/2: teaspoon dried thyme leaves

1/2: cup finely shredded Swiss cheese (2 oz)

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 475
Calories from Fat: 205),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 10g, 10% ),
Cholesterol: 30mg; 30%;
Sodium: 2320mg; 2320%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 3g 3% Sugars 17g 17% ),
Protein: 14g; 14%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 8%;
Calcium: 24%;
Iron: 16%;

Exchanges:

3 Starch; 1 Vegetable; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 9/26/2011 5:19:26 PM REPORT ABUSE KitchenReview4U said:

Rating:

I used this recipe as a soup base. I then added fresh vegetables: carrots, celery, peas, and cauliflower to the base. (I plan to add whatever fresh vegetables I have on hand in the future as well.) I simmered for about an hour, and my family loved it! That touch of brown sugar adds a really great and interesting flavor to the soup. I will be using this recipe often because I love homemade soup, and this was easy yet was delightfully delicious when simmered and ready.

This reply was: Helpful Inspiring

Posted 3/11/2011 1:43:40 PM REPORT ABUSE mrscalabash said:

Rating:

The soup was so easy and wonderful on a cold rainy evening. I had fresh mushrooms and onions on hand and the bullion cubes are a staple in my cupboard. Didn't use sherry,it wasn't needed. Reduced the water by about a third. I used traditional rye bread and cheese topping. I live alone and the rolls would have gone to waste. Delicious!

This reply was: Helpful Inspiring