Caramelized Onion and Rosemary Crackers
Thin, crisp crackers studded with sweet caramelized onion and fragrant rosemary.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Dairy, Wheat
Slowly caramelized onions and chopped fresh rosemary are worked into a simple flour-and-butter dough, then rolled thin and baked until golden and crisp. They make a savory snack on their own or a sturdy base for cheese and cured meats on a grazing board.
Ingredients
- 2 tablespoons olive oil
- 2 cups yellow onion, thinly sliced
- 1/2 teaspoon sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon fresh rosemary, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons unsalted butter, cold and cubed
- 1/3 cup water, cold
- 1 tablespoon olive oil, for brushing
- 1 teaspoon flaky sea salt, for topping
Method
-
Heat the olive oil in a 9-inch skillet over medium-low heat. Add the sliced onion and sugar, and cook, stirring occasionally, until deeply golden and caramelized, 25 to 30 minutes. Remove from heat and let cool to room temperature, then finely chop.
-
In a large bowl, whisk together the all-purpose flour, whole wheat flour, rosemary, salt, and pepper.
-
Add the cold butter cubes to the flour mixture and work in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
-
Stir in the cooled caramelized onion, then add the cold water a little at a time, mixing until the dough just comes together.
-
Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic, and chill in the refrigerator until firm.
-
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
-
On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Cut into 2-inch squares or rounds and transfer to the prepared baking sheets.
-
Brush the tops lightly with olive oil, sprinkle with flaky sea salt, and prick each cracker once with a fork.
-
Bake until golden brown and crisp at the edges, 18 to 20 minutes, rotating the pans halfway through.
-
Transfer the crackers to a wire rack and let cool completely before serving or storing in an airtight container.
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Caramelized Onion and Rosemary Crackers
Slowly caramelized onions and chopped fresh rosemary are worked into a simple flour-and-butter dough, then rolled thin and baked until golden and crisp. They make a savory snack on their own or a sturdy base for cheese and cured meats on a grazing board.
2 hr 48 crackers 128 cal
Ingredients
- 2 tablespoons olive oil
- 2 cups yellow onion, thinly sliced
- 1/2 teaspoon sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon fresh rosemary, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons unsalted butter, cold and cubed
- 1/3 cup water, cold
- 1 tablespoon olive oil, for brushing
- 1 teaspoon flaky sea salt, for topping
Method
- 1
Heat the olive oil in a 9-inch skillet over medium-low heat. Add the sliced onion and sugar, and cook, stirring occasionally, until deeply golden and caramelized, 25 to 30 minutes. Remove from heat and let cool to room temperature, then finely chop.
- 2
In a large bowl, whisk together the all-purpose flour, whole wheat flour, rosemary, salt, and pepper.
- 3
Add the cold butter cubes to the flour mixture and work in with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- 4
Stir in the cooled caramelized onion, then add the cold water a little at a time, mixing until the dough just comes together.
- 5
Turn the dough out onto a lightly floured surface, shape into a disk, wrap in plastic, and chill in the refrigerator until firm.
- 6
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- 7
On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Cut into 2-inch squares or rounds and transfer to the prepared baking sheets.
- 8
Brush the tops lightly with olive oil, sprinkle with flaky sea salt, and prick each cracker once with a fork.
- 9
Bake until golden brown and crisp at the edges, 18 to 20 minutes, rotating the pans halfway through.
- 10
Transfer the crackers to a wire rack and let cool completely before serving or storing in an airtight container.