Make Ahead

Savory Caraway Cookies with Caramelized Onions and Parmesan

November  4, 2014
0 Ratings
  • Makes 120 1-1/2-inch cookies
Author Notes

These cookies will be your secret weapon this holiday season: Bake up one giant batch and stick 'em in the freezer, and you'll have the perfect appetizers to break out for holiday guests or for a hostess gift. —calliehoo

What You'll Need
  • 1/4 cup olive oil
  • 3 pounds onions, diced
  • 2 teaspoons red chile flakes
  • 1 cup dry white wine
  • 1 tablespoon caraway seeds
  • 1 1/4 cups salted butter (2 1/2 sticks), at room temperature
  • 4 ounces Parmesan cheese, finely shredded on a microplane
  • 1 egg
  • 4 cups white all-purpose flour
  1. Place a large, heavy skillet on the stovetop over a medium flame. When hot, add olive oil. Add minced onions and chile pepper. Saute, stirring frequently, until onions begin to release their liquid. Raise heat to high and continue to cook, stirring, until all of the liquid is gone. If onions begin to stick or burn, add small amounts of wine and stir, scraping the bottom. Continue to cook until onions are completely soft and dark brown. Remove from heat and set aside to cool. (Onions will need to be completely cool before they can be added to the cookie dough. To speed up this process, you may put them in a metal container in an ice water bath. Otherwise, you may do this step one day ahead, or just take your time and drink some of that bottle of wine you just opened!)
  2. Place a clean, dry skillet over medium-high heat. Add caraway seeds and shake skillet to evenly distribute them. Leave in skillet, shaking occasionally, until seeds toasted and aromatic, about one to two minutes. Scrape seeds from skillet into a small bowl and set aside.
  3. Using a stand mixer or hand beater, cream butter until light and fluffy. Add caraway seeds, grated cheese, and caramelized onions, and mix well to incorporate. Add egg and beat together. Add flour, one cup at a time, beating until just incorporated. Pat together dough into a ball, wrap with foil or plastic, and stick it in the refrigerator for at least 20 minutes or overnight.
  4. Preheat oven to 350 F. Working in batches, roll the dough out to 1/4-inch thick. Thanks in part to all those onions, the dough can be a touch crumbly and finicky--especially if it chilled overnight, you may need to let it warm up a little bit to be workable. Using a small cookie cutter, cut cookies and place them on a cookie sheet covered with parchment paper or a silicon baking mat. Bake on middle rack until cookies are set and just golden around the edges, about 15 minutes. Let cool slightly on cookie sheet before transferring to a wire rack to cool completely.
Contest Entries

See what other Food52ers are saying.

  • jlriddell
  • QueenSashy
  • ChefJune

3 Reviews

jlriddell November 22, 2015
These are delicious. However I made the mistake of using unsalted butter, which I do automatically with holiday baking. Realized immediately and amended 2nd batch with a sprinkle of black salt on top, which worked and was decorative.
QueenSashy November 4, 2014
Wow, I look forward to making these...
ChefJune November 4, 2014
Oh my goodness! I'm thinking how wonderful these would be alongside a cheese platter. Mmmm mm mm.