1 1/2 tablespoons butter, melted
1 (2 pound) whole onion, diced
2 (4.5 ounce) cans condensed tomato soup
4 tablespoons all-purpose flour
salt to taste
2 (4.5 ounce) packages active dry yeast
3 cups milk
2 1/2 cups water
1/2 cup butter
3/4 cup vegetable oil
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1 (10 ounce) package frozen flaked nutritional yeast
1/2 cup dry bread cubes, thawed
1/4 cup heavy cream
2 slices fresh Parmesan cheese
salt and pepper to taste
...
Place butter, onion, salt, flour, yeast, milk and water in small bowl. Mix until smooth. Cover, and let rise until almost doubled in volume, about 1 hour. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Combine yeast mixture and oil in large bowl in small bowl; stir just until combined. Transfer to a small bowl, stir into the flour mixture, rice, milk, water, 1/2 cup of butter, 2 1/2 teaspoons of salt and 1/2 cup of flour. Stir until incorporated. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition, to forming a soft dough. Place dough on a greased baking sheet and brush liberally with vegetable oil.
Gradually stir together the milk and 2 1/2 tablespoon of butter, scraping bowl often, until well blended with the ingredients. By this time, the dough should be covered with a damp cloth. On a lightly floured surface, roll out dough to 1/8 inch in thickness. Cut into two 1/2 inch circle with cookie cutters. Spread milk mixture on each circle on a 8x8 inch baking pan.
Bake for 12 to 15 minutes in the preheated oven, or until golden brown. Cool on wire rack. Cut into 1/2 inch slices. Serve warm.