Onion crackers from a blended paste: purée one onion with a splash of boiling water, dried dill, chili flakes, salt, sugar and baking powder, work in 100 g of softened butter and 300 g of flour, roll to 5 mm on parchment, cut, dock with a fork and bake 20 minutes at 180 °C. Crisp, golden, with the onion baked right in. Serves 4.
Instructions
- 1
Blend the chopped onion with a splash of boiling water until smooth and creamy.
- 2
Add the dill, salt, chili flakes, baking powder and sugar; blend into a fragrant, silky paste.
- 3
Pour the paste into a bowl, add the softened butter and flour, and mix into a soft dough that holds its shape.
- 4
Press the dough into a thin, even sheet on parchment — about 5 mm: thin enough to crisp, thick enough to stay interesting.
- 5
Cut into rough crackers (a wavy knife if you have one) and dock each piece with a fork so they stay flat.
- 6
Bake at 180 °C / 350 °F until crisp and golden.
20:00
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Frequently Asked Questions
Why blend the onion instead of chopping it in?
Blended to a paste, the onion disappears into the dough and flavors every cracker evenly — chopped pieces would burn at the edges before the crackers crisp. The splash of boiling water is just there to get the blender spinning.
Why poke the crackers with a fork?
Docking lets steam escape so the crackers bake flat and snap-crisp instead of puffing into pillows. With 2 teaspoons of baking powder in the dough, undocked pieces would balloon and bake unevenly.
How do I store them and keep them crisp?
Cool them completely, then keep in an airtight container at room temperature — they hold their snap for several days. If they soften, 3–4 minutes back in a 160 °C oven re-crisps them.