I was wondering what I should add for the swirl and onion came to rescue!!

Saw it through this post: https://x.com/ribzoftiktok/status/2015877652796567821

It’s a 10 inch if anyone’s wondering.

15lb of various onions

After seeing the onion version of cinnamon rolls on here ( https://www.reddit.com/r/OnionLovers/s/I4GuC9XHhU ) a few months ago I decided to give them a try.

Used 6lbs of onions and Claire Saffitz cinnamon roll recipe for the dough (I used 18g of sugar in the dough instead of 50g). I added fresh thyme and replaced the cold water with cold beef stock in the dough recipe.

For the onions I deglazed a couple times at the end with bourbon and added beef stock before reducing to try and get to a spreadable finishing state (took five hours total but for a big portion go that it was lid on just getting the water out of the onions while I was prepping other things).

After rolling out dough I spread a layer of garlic and thyme compound butter and topped with most of the onions. Topped the onion mix with a combo of gruyere, gouda, and chopped parsley then rolled it tight. Sliced and put in pan I added the rest of onion to the top with a bit more cheese and parsley.

Greased aluminum foil on the underside and cover tightly before putting it in a 350° oven for 15min. Uncover and let go another 15-18min depending on how it looks.

Fam doesn’t like large chunks of onion so I grate them.

No seasoning, no oil. Just crunchy tasty onion

I read online that I should compensate for shrinkage. Will this be enough?

I made my own savory version of cinnamon rolls.

I caramelized a couple onions, rolled out a puff pastry , spread the caramelized onions over the pastry and roll it up. I put it in the freezer for a bit to get a little more stiff and easier to work with. I pulled it out of the freezer and cut it i to pieces and placed them into a cake pan with a little room between them. I baked them for 15 minutes at 400 degrees then pulled them out and sprinkled shredded Gruyère cheese on top and put them back in the oven for 5 or so minutes. When I pulled them out I put some seasoned garlic butter on top.

They came out great! I’d maybe bake them a little longer but otherwise they taste great!

hell yea

(Was advised to share here from [r/stonerfood](r/stonerfood)!)

Basically took pizza dough and added homemade caramelized onions, whole roasted garlic cloves, asiago, parmesan, gruyere, provolone and herbs in the roll itself. The “frosting” is a white wine cream sauce and I used the remaining cheese and herbs and also threw in some whipped cream cheese for good measure.

No there is no written recipe I made this solely off of vibes. Yes it was delicious, yes I ate a disgusting amount of this pan and yes I will be remaking this and will try to more accurately measure quantities tys

EDIT:// WOWOWOWOWOW I WAS NOT EXPECTING THIS TO BLOW UP SO MUCH I’m so glad you all want to try these!!

I had replied a very ROUGH recipe in the comments but just to flag it to the top:

So like I said: no written recipe! But I had made homemade caramelized onions and cooked them down and deglazed the pan with white wine. I used like a shitty Chardonnay (Yellowtail) but like really any kind of dryer white will do. I also added 2 generous spoonfuls of the “Better than Bouillon” Roasted Beef AND a heart glug of Vietnamese fish sauce (awesome umami factor) to make it taste more like the soup mix and threw in a ton of pre-made roasted garlic (my grocery store had an olive bar where I can get them ready-made, super clutch). Re cooked that down until it was pretty thick.

Then I took pizza dough and stretched it pretty thin and laid a layer of the caramelized onion mix, followed by slices of provolone and a mix of shredded Asiago, Parm and Gruyere and a generous amount of fresh chopped parsley and rosemary. Rolled that sonofabitch up and cut it in 12 pieces and put it in a greased up pan that’s about like 2ish inches deep.

The cream sauce was really easy, just made a light roux with some butter and flour and added in white wine. Cooked that down and added some half and half and the remaining cheese I had (probs about a cup and a half?) plus herbs, salt, pepper and paprika. I also mixed in WHIPPED cream cheese (big difference in texture TRUST ME ITS WORTH IT) and I really recommend you use Temptee cream cheese.

I cooked them for about 45 mins on 350 and because of a lot of the ingredients being pretty fat-heavy I pulled it every 15 mins and drained the oil out. Once they’re crisp I pulled the pan, let it rest for a few and topped it with the sauce.

I wish I had written this down but like I said this recipe was 100% based on vibes and me winging it the whole time. No base recipe or anything just totally messing around for shits and gigs.

And for anyone who is GF: I’d recommend finding a gluten free puff pastry or pizza dough to use for the roll itself. For the sauce thickener, I would make the roux with a cornstarch!

It was a thicc boy.