Serves: 12
Total Calories: 328
Yield: 12
Saute onions in 2 tablespoons of butter until onions are clear, but not brown. Add 1/4 cup butter and onion soup mix. Spray bundt pan with non-stick cooking spray. Cut rolls in half and dip in soup mixture. Layer in bundt pan, alternating with cheddar cheese. Continue dipping and layering until all the rolls are in the bundt pan. Cover with sprayed plastic wrap. Let rise until double in size or until rolls reach the top of the pan. Do not over rise. Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Cover with foil last 15 minutes of baking. Do not under bake. Remove from pan and immediately invert onto serving platter.
This Cheddar Onion Bundt recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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