Turn Frozen Rolls into French Onion Soup Topping!
Everyone loves French onion soup, but what they really love is what’s swimming on top of all those carmalized onions – the thick toasty croutons and that ooey gooey cheese. And every restaurateur knows that the secret to getting the best wholesale bread on top of there is to use a thick pieces, and not too many of them so that it doesn’t all fall into the soup. It’s for these reasons that frozen rolls truly are the best topping for French onion soup.
Because the rolls will need to be completely dry before they’re placed into soup, they’ll need to be prepared beforehand. This can be done by placing them in the oven at a low temperature, around 250 degrees Fahrenheit, for about half an hour. The long cooking time is needed to ensure that the bread will be very crisp and dry when it’s removed. If you have a bit more time and want to make things even easier on yourself, you can leave the rolls out over night or longer until they are completely stale. They will then be sturdy and firm enough to hold up with that hot soup underneath, but will still turn a bit soppy when pushed right down into the hot liquid.
Never throw out rolls again! Start using them in other recipes, and substitute with other package dough when you have cooked leftovers of those too!