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Caramelized Onion Crackers

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Well good golly miss molly, these turned out sumptuous.  Talk about a savory cracker that is full-bodied in flavor and texture!  This is one of those crackers that doesn’t need a spread.  It is divine all by itself.  Of course the onion flavor is predominate but there is a slight lingering of sweetness that brings up the rear from the caramelized onions.  I realize that this cracker takes quite a few steps to create, but it is well worth it.

I like to create recipes that have multiple uses.  If you head over to the post on how to make Caramelized Onions, you will notice that I listed the ingredients needed for a large 5 cups batch or a small  1 2/3 cup batch.  What I recommend is that you make the large batch.  You will end up with 5 cups of caramelized onions. You only 2 cups for this recipe, unless you want to make a double batch.  But with the leftover onions you could make my Caramelized Onion Spread which is mouth-watering-amazing on crackers, in wraps or to use as a dip for veggies.  Or you could make a loaf of Caramelized Onion Bread.  Even putting some of the onions aside to use on your next salad would add a wonderful savory depth of flavor.  But wait there’s more!  The sauce that is created for the marinating process should be saved.  You can thicken it and make a salad dressing too.  Goodness, there are just so many wonderful recipes to be made!

Keep in mind when making these crackers that they won’t dry to a firm, crunchy cracker.  I am pretty sure that this is do to the olive oil used in the recipe.  For one last idea, you could cut this batter into larger squares and create thin bread-like pieces for sandwiches.  I hope you try it and enjoy it!

Ingredients: yields 1 tray

Preparation:

  1. In the food processor, fitted with the “S” blade, combine the sunflower seeds, and ground flax seeds.  Pulse together until the sunflower seeds break down into small bits.
  2. Add the olive oil, marinate sauce liquid, and Tamari.  Process till well combined.
  3. Add the caramelized onions and pulse until the onions are broke down but not turned into a paste.
  4. Smooth onto teflex sheets about 1/4″ thick, score your cracker/bread desired size with a pizza cutter or knife (press gently, you don’t want to cut your teflex sheet.
  5. Dehydrator at 115 degrees for 8-10 hours, turning over and remove the teflex sheet, drying for another 10-12 hours or until dry.
  6. Store in an airtight container for several weeks

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2 thoughts on “Caramelized Onion Crackers

  1. barbara says:

    Hi, just made the onions which are so wonderful. I made another batch. now making the crackers and the mix is very dry. Is that how it should be.

    • amie-sue says:

      Hello Barbara,

      The mix should be “dry”, it should be moist. If it feels too dry and since I can see it, maybe add 1 Tbsp of water till the batter is moist but really thick. Let me know how it goes. Blessings, amie sue

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