3/4 cup vegetable oil
1 cup diced onion
1 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons distilled white vinegar
2 cloves garlic, peeled and minced
1 teaspoon dried fresh rosemary
1 cup shredded Cheddar cheese
1 pint heavy whipping cream
Heat oil in a large saucepan over medium heat. Cook onion and ketchup about 10 minutes, stirring occasionally. Remove from heat. Mix brown sugar with vinegar and enter into a large bowl. Beat until thickened.
Crust: Melt butter in a small saucepan. Place onions and 2 tablespoons ketchup in butter, stirring. Saute while stirring through while adding about 1 tablespoon milk, stirring constantly. Reduce heat to low 10 minutes, stirring occasionally. Serve hot or warm.
Dressing: Mix the oil-reduced ketchup, cream cheese, 1 pint cream of mushroom soup with about 1 cup milk. Lay rolls in a single layer on a large serving plate. Discard remaining ketchup.
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