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Vince's Garlic-Cheese Bundt Loaf

-- An adaptation of a recipe from Sara H.20 frozen dinner roll dough balls (Iuse Rhodes Rolls)7 TBSP unsalted butter, divided use1 medium onion, diced1/8 tsp sugar (optional)Kosher salt to taste1 head garlic, minced (Yes, that was 1HEAD!)2 tsp Italian seasoning2 TBSP chopped fresh Italian parsley1 1/2 cups freshly grated parmesancheese1 cup freshly grated mozzarellacheese (optional)

Night Before Serving:

Spray a sided sheet pan lightly with cooking spray. Place the balls of frozen dough on the sheet pan andlightly spray the tops of each ball. Cover with plastic wrap and place in the refrigerator to allow thedough to slowly thaw.

The Day of Serving:

In a skillet over medium heat, add 2 tablespoons of butter. When melted, add the chopped onions, acouple pinches of kosher salt, and the sugar. If Vidalias or another variety of sweet onion are in season,you may omit the sugar. Cover the onions with a lid and saute for 10 to 12 minutes or until they arevery soft

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stirring two to three times to keep them from browning too much. The lid will prevent theonions from losing too much moisture during cooking. When the onions are soft, add 4 tablespoons of butter, the garlic, Italian seasoning, and another couple of pinches of kosher salt. Since you're usingunsalted butter, it is important to salt the mixture here. Cook for 1 minute and immediately transfer themixture to a medium-size bowl and allow it to cool.While the onions are cooking, use the remaining tablespoon of the butter to generously grease theentire interior of the bundt pan. The rolls will fill the entire pan when baked so butter all of the way tothe top. Sprinkle a little kosher salt on the interior of the bundt pan (the butter will keep the salt fromsliding down the sides).When the onions have cooled a bit, add the parsley, parmesan cheese, and mozzarella cheese (if using)to the mixture and stir to combine. The onions should not be too hot or it will start to melt the cheese.I'm still debating if I prefer this recipe with the mozzarella or not. I like it both ways so I'll let you decide.