Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, french onion egg rolls. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

French Onion Egg Rolls is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. French Onion Egg Rolls is something that I’ve loved my entire life.

Following the egg roll directions on the packaging, spoon equal portions of the onion mixture into each egg roll wrapper and roll them tightly. Make sure to moisten the corners to seal them. Transfer each cooked egg roll to a baking dish. If you're looking for new recipes to try this weekend, look no further!

To get started with this particular recipe, we must first prepare a few components. You can cook french onion egg rolls using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make French Onion Egg Rolls:

1. Make ready 6 Egg Roll Wrappers
2. Make ready 1 cup Shredded Provolone Cheese
3. Make ready 3 tbsp Canola Oil
4. Get Filling
5. Take 1 Thin-Sliced Yellow Onion
6. Get 1 dash Salt
7. Make ready 1/4 tsp Ground Black Pepper
8. Prepare 1 tbsp Extra Virgin Olive Oil
9. Prepare 1 cup Low-Sodium Beef Stock
10. Take 1 tbsp Unsalted Butter

Fold up bottom half and sides, then gently. If you happen to have any delicious French Onion Soup left (recipe HERE), remove some of the onions and put them in a mesh sieve and let sit until mostly dry. Lay an egg roll wrapper on cutting board and lay out some cheese of your choice. Spoon some of the onion mixture into the center.

Steps to make French Onion Egg Rolls:

1. In a medium saucepan, heat extra virgin olive oil over low heat. Add sliced onions, salt, and pepper. Stir to coat, cover, and cook over low heat for 30 minutes.
2. Stir cooked, softened onions and add beef stock. Increase heat to medium, cover, and cook for 10 minutes.
3. Stir onion and stock mixture and increase heat to high. Add butter and stir continuously. Cook until liquid is almost completely evaporated (about 5 minutes). Should produce soft, brown onions with a glossy sauce.
4. Transfer cooked onions to a smaller bowl and refrigerate for 1 hour.
5. Preheat broiler to high.
6. Remove cooled onions from refrigerator. Following the egg roll directions on the packaging, spoon equal portions of the onion mixture into each egg roll wrapper and roll them tightly. Make sure to moisten the corners to seal them.
7. Pan fry the egg rolls in the skillet 3 at a time for about 2 minutes on each side or until brown and crispy. Transfer each cooked egg roll to a baking dish.
8. Top egg rolls with shredded cheese and broil in broiler about 2-3 minutes or until cheese is brown and bubbly.

Lay an egg roll wrapper on cutting board and lay out some cheese of your choice. Spoon some of the onion mixture into the center. Place desired cheese on top of the onion mixture. Unroll crescent dough and separate into triangles. Roll up each from the wide end; place on an ungreased foil-lined baking sheet.

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