Caraway Onion Cards
- Yield: Makes about 2 1/2 dozen
Source: Martha Stewart Living, November 1997
- 1/4 cup caraway seeds
- 1 cup all-purpose flour, plus more for dusting
- 1 cup rye flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 6 tablespoons cold unsalted butter, cut in pieces
- 1 medium onion, minced
- 1 large egg white
- Coarse salt, for sprinkling
Preheat oven to 350 degrees. Place caraway seeds in a medium skillet over medium heat. Shaking skillet slightly to keep seeds moving so they do not burn, heat until seeds are aromatic and slightly brown, about 3 minutes. Transfer seeds to a small bowl; set aside.
In the bowl of a food processor, pulse flours, salt, pepper, sugar, and 2 tablespoons caraway seeds to combine. Add butter; pulse until mixture resembles coarse meal. Add onion; pulse until well combined, about 30 seconds. With machine running, gradually add between 1 and 2 tablespoons cold water, until dough comes together and is stiff. Cover dough with plastic wrap, and allow to relax at room temperature for 15 to 20 minutes.
Transfer dough to a lightly floured surface; roll out to a 14-by-16-inch rectangle, 1/16 inch thick. Cut into about 30 rectangles, 2 by 3 1/2 inches.
Brush egg white over dough, and sprinkle with remaining 2 tablespoons caraway seeds and coarse salt. Pierce crackers liberally with a fork. Transfer to an ungreased baking sheet, and bake for 20 to 25 minutes, until crackers are lightly browned and firm to the touch, rotating baking sheet if needed for even cooking. Let cool on wire rack.