Description
Okay, so imagine taking all the savory, caramelized, cheesy goodness of French onion soup and turning it into a handheld breakfast situation that’s basically brunch goals in roll form. These French Onion Breakfast Rolls are what happens when you stuff flaky crescent dough with sweet caramelized onions, melty Gruyère cheese, scrambled eggs, and maybe some bacon or sausage if you’re feeling extra. We’re talking golden, buttery rolls with that perfect balance of sweet onions and rich cheese, all wrapped up in a portable package that makes you look like a brunch genius. They’re impressive enough for entertaining but easy enough to make on a lazy weekend morning. Plus, your kitchen will smell absolutely incredible while these are baking.
Ingredients
For the Caramelized Onions:
- 3 large yellow onions, thinly sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Egg Filling:
- 6 large eggs
- 2 tbsp heavy cream or milk
- 2 tbsp butter
- Salt and pepper to taste
- 2 tbsp fresh chives, chopped
For the Rolls:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 6 oz Gruyère cheese, shredded (or Swiss)
- 1/2 cup Parmesan cheese, grated
- 6 slices bacon, cooked crispy and crumbled (optional)
- 4 oz breakfast sausage, cooked and crumbled (optional)
For Topping:
- 2 tbsp butter, melted
- 1 tsp garlic powder
- Fresh thyme for garnish
- Flaky sea salt
- Extra Gruyère for sprinkling
Instructions
Heat butter and olive oil in a large skillet over medium heat.
Add sliced onions and cook, stirring occasionally, for 25-30 minutes.
Yes, 30 minutes — patience is key for sweet, caramelized onions!
They should be golden brown and super soft.
Add garlic, balsamic vinegar, thyme, sugar, salt, and pepper.
Cook for another 5 minutes until everything is gorgeous and jammy.
Remove from heat and let cool slightly.
In a bowl, whisk eggs with cream, salt, and pepper.
Heat 2 tbsp butter in a nonstick skillet over medium-low heat.
Pour in eggs and cook slowly, stirring gently, until soft scrambled.
They should be creamy, not dry — slightly underdone is perfect.
Fold in chopped chives and set aside to cool.
Preheat your oven to 375°F.
Line a large baking sheet with parchment paper.
Unroll crescent dough and separate into triangles.
On the wide end of each triangle, add about 1 tbsp caramelized onions.
Top with a spoonful of scrambled eggs.
Add a generous pinch of Gruyère cheese and Parmesan.
If using bacon or sausage, add a bit of that too.
Starting from the wide end, roll up each triangle toward the point.
Tuck the point underneath and place seam-side down on the baking sheet.
Curve into a slight crescent shape.
Space them about 2 inches apart — they’ll expand while baking.
Mix melted butter with garlic powder.
Brush each roll generously with the garlic butter.
Sprinkle with extra Gruyère cheese and a tiny pinch of flaky sea salt.
Add a few fresh thyme leaves on top for that fancy touch.
Bake for 12-15 minutes until golden brown and puffed.
The cheese should be melted and bubbly.
Let cool for 5 minutes before serving — the filling will be molten hot!
Garnish with extra fresh thyme.
Notes
Serve warm with a side of fresh fruit or a simple arugula salad.
French onion soup on the side makes this extra meta and delicious.
Mimosas or Bloody Marys complete the brunch experience.
Perfect for grab-and-go breakfasts throughout the week.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~185 kcal
- Carbohydrates: ~12g
- Protein: ~8g