Cheesy Crescent-Topped Onion-Mushroom Soup

Ingredients

• 1 teaspoon brown sugar packed
• 2 tablespoons butter 
• 28 oz beef broth canned
• 0.5 cup sherry dry
• 2 teaspoons flour all-purpose
• 2 cups mushrooms fresh sliced
• 5 cups onion thinly sliced
• 2 tablespoons parmesan cheese grated
• 8 oz regular crescent rolls refrigerated pillsbury® canned
• 1 teaspoon salt 
• 2 oz swiss cheese shredded finely
• 0.5 teaspoon thyme leaves dried
• 1 tablespoon vegetable oil 
• 2 cups water 

Equipment

• bowl
• baking sheet
• sauce pan
• ladle
• oven
• dutch oven

Directions

1. In 4-quart Dutch oven or large saucepan, heat butter and oil over medium heat until butter is melted.
2. Add onions; cook about 15 minutes, stirring frequently, until onions are tender and light golden brown.
3. Stir in brown sugar. Cook about 5 minutes, stirring occasionally, until golden brown.
4. Add mushrooms; cook about 5 minutes, stirring occasionally, until tender. Stir in flour and salt. Stir in broth, water and sherry.
5. Heat to boiling. Reduce heat. Cover; simmer 20 minutes.
6. Meanwhile, heat oven to 375°F. On ungreased cookie sheet, unroll dough into 1 large rectangle; press perforations to seal.
7. Sprinkle Parmesan cheese and thyme evenly over dough. Starting with 1 short side, roll up.
8. Cut roll into 8 slices; place cut sides down on cookie sheet. Press slices to form 3-inch rounds.
9. Bake 10 to 14 minutes or until golden brown.
10. Remove baked rounds from oven.
11. Sprinkle each with Swiss cheese.
12. Bake 1 to 2 minutes longer or until cheese is melted and begins to brown.
13. Ladle soup into individual soup bowls. Top each with 1 crescent topper.
14. Serve soup with additional crescent toppers.